3 to 4 lb. pot roast
1 (10 1/2 oz.) can condensed beef broth or water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed rosemary
4 sm. carrots, halved lengthwise
2 med. Irish potatoes, quartered
8 sm. whole white onions
Chopped parsley
1/4 c. water
1/4 c. flour

In large heavy pan, brown meat on all sides. (Use shortening, if necessary.) Add broth cover; cook over low heat 2 hours. Add seasonings and vegetables except parsley. Cover; cook an additional 1 1/2 hours or until meat and vegetables are done. Remove meat and vegetables to heated platter; garnish with parsley.

To thicken gravy, gradually blend water into flour. Slowly stir into gravy. Cook, stirring until thickened. Makes 4 servings.