Pot Roast

Beef (rump, round, etc.)
Garlic salt
Pepper
Tomato paste
Mustard (I always use Dijon)
Water
Butter

Generously season meat on all sides with garlic salt and pepper. In a pot, heat about 2 tablespoons butter. Place the meat in the pot and brown on all sides. Take the meat out, and generously spread tomato paste on all sides. Add some mustard to all sides as well, but not too much. Place the meat back in the pot (fat side down), and add about ½ cup water. Heat until most of the water is evaporated, and add about another ½ cup of water. Repeat this process 3-4 times. Now add enough water to the pot to give you the amount of gravy you would like at the end. (Be sure not to add too much, as not to end up with watered down gravy. If you’re not sure, err on the side of caution.) Cover, and cook on simmer for 2 1/2-5 hours (depending on the size of meat). If you can easily stick a carving fork down the center of the roast, and no juices come out, then you know it’s done. (The longer you let it simmer, the more tender the meat will be.)
Optional: about 1 hour before you’re ready to eat, you can add veggies to the water (i.e. baby carrots, and diced potatoes). Just remember, that the veggies will soak up some of the water, so you may want to keep that in mind when you’re adding the water at the beginning – you don’t really want to add any more water this late in the game, because you’ll just water down the gravy.
Gravy: Once the roast is done and out of the pot, thicken the broth that’s left behind. To do this, mix some flour and water into an Elmer’s glue type consistency, and while briskly whisking the heated broth, pour in the flour mixture (only add in about 1/8 cup at a time, so you don’t make it too thick). Taste the gravy and season to taste. (I find that a little mustard usually seems to do the trick.)
I usually serve this with some kind of vegetable, and either noodles or mashed potatoes.
This may seam like a difficult meal to make for someone who’s never attempted a roast, but it’s really not! This is actually very easy!