Instructions: Sprinkle roast lightly with flour, rub in. In Dutch oven, brown meat slowly on all sides in hot oil. Season with dry ingredients. Add sliced onion and water. Cover and roast about 2 hours. Add rest of veggies and another 1/2 cups water. Cover. Continue cooking for another 1-1 1/2 hours. To make gravy, skim fat from oven. Add water to juices to make 1 1/2 cup. Heat large skillet and add juice mixture. Combine 1/2 cup cold water and 1/4 cups flour. Stir well and add to skillet. Cook and stir until thickened and bubbly. Season with salt and pepper to taste.

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