all day pot roast

4  lb.		chuck roast
6		potatoes
3  cups		carrots (The baby kind)
16  fl. oz.		water
1/4  teaspoon		gravy Master
2  teaspoons		salt and pepper
1/3  cup		flour

Tip: Click on the ingredient links to learn the nutritional information for all the all day pot roast ingredients. The serving size for any ingredient in all day pot roast may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

7:35AM: Turn on the oven to 230deg F.
8:00AM: Pour yourself some coffee.
8:30AM: Get yourself a 4-5lb chuck roast, salt and pepper it, and thoroughly coat it with ordinary flour. I suppose you could even do this the night before if you'd like.
Get a frying pan really hot and pour a layer of vegetable or olive oil on the bottom. I use my Gram's cast iron skillet and heat it on the gas grill. The reason for doing this is so you can brown that floured up roast. I like doing it on the grill because it can get a little smokey and set off my smoke detector (makes the family grouchy).
Brown that floured up roast. Brown it well, you get flavor from the browning. If you get some really dark or black parts don't worry, when the roast is done it'll still be delicious.
Take the roast and place it in a covered roasting pan that you can stick in the oven cover and all. Pour water in the pan so it comes half-way up the roast and add some Gravy Master so the water gets a nice brown color.
Take a whole, medium onion that's been peeled and stick it in the water next to the roast.
9:15AM: Place the cover on the roaster and stick it in the oven, it'll be done around 5:00PM.
2:00PM Have a beer and peel some potatoes. Peel as many as you want according to the crowd you're feeding (or fit in the roaster). Cut them in quarters and stick them in the juice next to the roast, recover and stick back in the oven. I also like to add a bunch of those baby carrots at this time.
5:00PM: Pull the roaster from the oven and see if the juice has thickened much. Sometimes it does, sometimes it doesn't. Thicken it up with a flour and water mixture if you need to. Add more Gravy Master to keep it nice and brown. I have one of those oval roasters that fits across two of my burners, I put it on top of two of them, turn them on low, and simmer everything with the cover off to thicken it up.
Check the potatoes to make sure they are soft too.
Once the juice has thickened and the potatoes are soft, cut the roast into serving chunks (you should be able to use a fork) and serve to the hungry masses.