Beef roast and multicolored potatoes

• 2 1/2 lb beef roast top blade shoulder
• 3 1/2 lb red, white, yellow, purple, new potatoes
• 1 pints beef broth low sodium no msg
• 1/4 cup salt half table salt half celery salt
• 1/4 cup olive oil, extra virgin
• 2 tbsp dried rosemary
• 2 tbsp Hungarian paprika
• 1 tbsp ground black pepper
• 1/2 large onion
• 1/4 cup flour
• 1/4 cup margarine
• 2 cup water

1. Preheat oven to 400 Fahrenheit
2. Line the potatoes on bottom of pot with onion in middle
3. Add olive oil lay your meat on top
4. Add spices and broth
5. Last 15 minutes cooking add water bring to boil and flour margarine , mix flour and margarine together making a batter to liquid stirring constantly to make a gravy

beef roast top blade shoulder, red, beef broth, salt, olive oil, rosemary, paprika, ground black pepper, onion, flour, margarine, water

Taken from cookpad.com/us/recipes/351022-beef-roast-and-multicolored-potatoes (may not work)