Pot Roast Jardiniere

From a Southern Living cookbook. It's a great make-ahead dish. No crock pot needed.

• Ready In: 3 hrs 10 mins
• Serves: 6
• Yields: 1 roast

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

Directions

1. Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
2. Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
3. 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.
4. Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
5. Serve gravy with roast and vegetables.