Simple Perfect Pot Roast

Wash and cut carrots and potatoes into medium sized chunks. Season all sides of the meat with salt and pepper. Place meat and vegetables in a Dutch oven or large pot. Add salt and pepper to the vegetables. Add Worcestershire sauce and the bouillon cubes. Cover with water to about 1 inch above the meat and vegetables, to allow for evaporation.

Bring to a boil over high heat. Reduce heat to medium and cook covered for 5-6 hours or until meat falls apart and vegetables are tender.

Serve with bread. I like garlic bread or simple bread with butter. You will need to add salt and pepper to taste after the dish is complete!