The all-American staple for Sunday dinner, second only to fried chicken, is the pot roast. Preheat oven to 350 degrees. Season the meat with salt and pepper and dredge it in flour. Place roast in roast pan or dutch oven and roast for about 30 minutes per pound. Scrub a few red potatoes, carrots and onions and place around roast during the last 30 minutes of cooking. Because of the flour juices will form a thin gravy to accompany the vegetables and meat.