Ingredients
4 lb beef chuck roast
10 oz beef broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp rosemary, crushed
4 carrots, chopped lengthwise
8 small white onions
1/4 cup water
1/4 cup flour
Preparation
Brown beef on both sides in a large heavy pan. Pour in beef broth.
Cover and cook over low heat for 2.5 hours.
Add salt, pepper, rosemary, carrots and onions. Cook covered for 1 hour longer or until vegetables are done.
Transfer beef and vegetables to a serving dish and set aside.
Blend water and flour. Stir the flour-water mixture slowly into pan juices.
Cook until gravy is thickened, stirring constantly. Season with additional salt and pepper.
Pour the gravy over the beef and vegetables. Serve.
