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.