Pot Roast Jardiniere

• boneless chuck roast↗3 lbs
• salt↗1 teaspoon
• pepper↗1⁄4 teaspoon
• vegetable oil↗1 tablespoon
• beef broth↗1 (14 ounce) can
• carrots↗4

  peeled and quartered

• medium onions↗2

  quartered

• medium potatoes↗4

  quartered

• rosemary↗1 teaspoon
• all-purpose flour↗1⁄4 cup
• water↗1⁄4 cup

Step-by-step instructions

1. 1

   Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.

2. 2

   Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

3. 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. 4

   Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.

5. 5

   Serve gravy with roast and vegetables.