Pot Roast Jardiniere

• 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

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.

chuck roast, salt, pepper, vegetable oil, beef broth, carrots, onions, potatoes, rosemary, flour, water

Taken from www.food.com/recipe/pot-roast-jardiniere-416564 (may not work)