2 to 4 pounds beef chuck roast
1 cup flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt and pepper
1 14-ounce can diced tomatoes
6 red potatoes (or Russet golden, whichever you prefer)
Preheat oven to 350 degrees.
Combine flour and spices, coating meat entirely. Place meat in roasting pan, along with any remaining flour mixture. Pour tomatoes on top of meat and seasoning.
Add chopped, in order, 1 onion, 2 carrots (peeled and cut, or baby) and 6 red potatoes.
Fill pan with water until just under top line of potatoes.
Cover tightly with foil or heavy lid.
Place in oven for 4 hours.
Meat will pull apart with a fork, and gravy surrounding should be thick and creamy.
Note: This recipe works just as well in a crock pot. Cook on low for 8 hours.