This was by far the best roast we have ever had. I cooked it in my dutch oven and everything came out tender and flavorful. The carrots were especially declicious. I did add some seasonings (thyme, marjoram, oregano, garlic powder) to the pot right before I added the water. I also added a splash of red wine while I was cooking the carrots, then cut my onion into eights and sauteed that in the drippings after the carrots. I put the onion in with the meat, I always cook my onions first before adding them to anything. Ours was ready in 2 1/2 hours total, including the vegetables, but that is probably because I had a bone in chuck roast. We will make this again and again. I am done with my other roast recipes!
This is a wonderful way to make a roast, it was delicious, BUT my roast was tender and juicy after only 2 hrs. on 350. So then I had to put the veggies in and let it cook another hr. and it was too long for the meat and all the juice dried up. Next time I will only cook it for 1 hr. then add the veggies for the last hr.