Pot Roast

1 3- to 5-lb chuck roast

Salt

Pepper

Garlic Salt

8 potatoes, washed and quartered
2 whole onions, peeled and quarterd
5 - 8 whole carrots, unpeeled, cut into 2" pieces
3 cups water
2 - 3 sprigs fresh rosemary
2 - 3 sprigs fresh thyme

1/4 Cup cold water

3 TBSP Cornstarch

Preheat the oven to 275ºF.
Generously salt and pepper the chuck roast.
Place in dutch oven. Add 3 cups of water (or enough to keep the roast from drying out and to have some for gravy). Add in the potatoes,onions, and carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Pour the juice into a saucepan for gravy. Add some water, garlic salt, and pepper. Bring to a boil. In a cup, combine cold water and cornstarch. Stir until it is completely combined (no lumps). Pour the mixture slowly into the broth while stirring until desired consistency.

Remove from heat and serve.
Approximate cooking times.