(Beef) Pot Roast...Source: Jim Mixson

2 1/2-3 # boneless beef roast (chuck, round, round eye, etc.)
	Chuck is very flavorful.
2 1/2 # potatoes cut into medium pieces (1/2 to 3/4 inch cubes or equivalent)
3-4 medium carrots cut into small pieces (1/4 inch cubes or so equivalent)
1 medium onion, chopped.
Montreal steak seasoning
olive oil
butter

Coat the roast with olive oil and pat all around with the Montreal seasoning.
Then, sear the roast on all sides in very hot olive oil.  Use a large pot 
hich will eventually hold all ingredients.
After searing, turn off heat for a couple of minutes, then add boiling water 
to almost the top of the roast.   (Don't put cold water in a hot pot!)
Insert meat thermometer and bring to a boil.  Continue at a low-medium boil.

Sauté the potatoes, carrots and onions in olive oil and butter only until 
the crispness is gone.  Season lightly with Montreal seasoning at start.  
Set aside.

When the beef reaches a temperature of about 150 °F, add the 
potatoes/carrots/onions.
Keep sufficient boiling water to bring almost to the top of the roast.  
Continue to boil until meat reaches desired doneness level.

Serve with the potatoes/carrots/onions as a side or with them served over 
rice using the residual liquid as gravy.