Pot Roast Jardiniere - cooking recipe

Ingredients

3 lbs boneless chuck roast
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 (14 ounce) can beef broth
4 carrots, peeled and quartered
2 medium onions, quartered
4 medium potatoes, quartered
1 teaspoon rosemary
1/4 cup all-purpose flour
1/4 cup water

Preparation

Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
Serve gravy with roast and vegetables.