<http://schema.org/recipeInstructions>
" Heat oven to 325\u00B0F. Heat oil in a 4- to 5-quart ovenproof pot or Dutch oven over medium-high heat. Add roast and brown on all sides, about 8 minutes. Sprinkle with garlic salt and pepper. Add onions and cover with tight-fitting lid (if lid doesn&amp;#039;t fit tightly, cover first with foil, then lid). Bake 3 hours or until tender. Transfer beef to a cutting board, cover loosely with foil and let stand 10 minutes before carving Meanwhile make gravy: Skim fat from liquid in pot and discard. Bring liquid to a gentle boil. Mix cold water with flour until blended. Whisk into liquid and boil 2 minutes, stirring constantly, until slightly thickened. Thinly slice meat across the grain. Arrange slices on serving platter. Spoon some gravy over meat. Serve remaining gravy at the table. Pot roasts can easily be made two or three days before serving, and they&amp;#039;re actually better that way. Also, any fat in the gravy will rise and harden, making it easy to remove. To serve, slice the pot roast and heat it in the gravy over medium-low heat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9107/pot-roast-onion-gravy-recipe-120382/?src=shelter_footer>