Name: Grandma's Best Pot Roast
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Bottom round roast - 1 (3 pound); Yellow onion, roughly chopped - 1 large; Salt, or to taste - ¼ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Garlic powder, or to taste - ¼ teaspoon; Water - 1 cup; All-purpose flour - 1 tablespoon

Ingredients for - Grandma's Best Pot Roast

1. Bottom round roast 1 (3 pound)

2. Yellow onion, roughly chopped 1 large

3. Salt, or to taste ¼ teaspoon

4. Ground black pepper, or to taste ¼ teaspoon

5. Garlic powder, or to taste ¼ teaspoon

6. Water 1 cup

7. All-purpose flour 1 tablespoon

How to cook deliciously - Grandma's Best Pot Roast

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.

3 . Stage

Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).

4 . Stage

Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.

5 . Stage

Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.

6 . Stage

Meanwhile, whisk water and flour together in a small bowl.

7 . Stage

Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.

8 . Stage

Slice roast and serve alongside gravy.