"One of my favorite meals growing up was my mother's pot roast. Over time, she has perfected this recipe to our family's taste. It is incredibly easy and you can play around with the amounts and types of vegetables you choose to add - I happen to love carrots, so mine always has extras."
Set oven temperature to 275 degrees. In a Dutch oven or very large saucepan over medium-high heat, add oil. While oil is heating up, add flour, salt, pepper to a gallon zip-top bag. Pat the roast dry with paper towel and then add it to the bag and thoroughly coat with the seasoned flour. Be sure to shake off excess flour, then place the roast in the pan to sear. Sear on each side for 3-5 minutes, until brown.
Once all sides have seared, add onion soup mix and sugar to pan and then cover the roast with water. Cover the pan and transfer to oven to cook for 90 minutes.
During this time, prepare the vegetables.
After 90 minutes, add the potatoes. After an additional 30 minutes, add the carrots and onion and continue cooking for 60-90 more minutes.