Easy Roast Beef

4 pound chuck or shoulder beef  roast
3/4 cup flour (more or less)

salt and pepper to taste
garlic powder to taste (optional)
8 TBSP  butter 
1 cup water or beef bouillon 

Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 Tablespoons of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F.

When you add the water (or bouillon) you can also add onions, carrots and potatoes and have a complete meal.

This extremely easy and delicious recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast (pictured), and the Top or Inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. To make a complete meal, when you add the water, also add your favorite vegetables (onions, potatoes, carrots, celery, mushrooms, etc.) and once cooked, simply thicken the pan juices and your meal is finished.