Chuck roast rice & gravy

Today I felt like cooking a big meal.... my husbands favorite meal
Roast rice & gravy corn and corn bread....

4 lb chuck roast
4 lg onions diced
1 lg bell pepper diced
4 garlic cloves minced
flour
salt
pepper
garlic powder

salt pepper and garlic pepper and lightly flour all sides of the roast
in a deep pot or dutch over brown the roast on all sides.

while your browning the roast cut up your onions garlic and bell peppers
after the roast is well browned on all sides remove from pot and set aside.
Put your veggies in the post using the oil and drippings to saute  the onions, garlic and bell peppers until wilted and see through.
When veggies are done add 1/2 cup water sauteed veggies stir and get bits off the bottom. Add the browned roast back to the pot add 1 cup water and stir. Let the roast cook in pot with veggies and water for about 3 hours or until roast is falling apart.

Rice
1 cup rice to 2 cups water
bring 2 cups water to a boil add 1 cup rice and return to a boil, once boilng lower heat to low and simmer with a lid for 20 mins.

Corn Bread muffins
1 box Jiffy corn Bread Mix
1/4 cup milk
1 egg
mix together put in a well greased muffin tin