1 (4 lb.) beef roast
1 (10 1/2 oz.) can beef broth
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed rosemary (opt.)
4 sm. carrots, halved lengthwise
2 med. potatoes, quartered
8 sm. white onions (pearl onions)
1/4 c. flour
Chopped parsley

Brown roast on all sides in fat in large heavy pan. Pour in beef broth. Cover. Cook over low heat for 2 hours and 30 minutes. Add salt, pepper, rosemary, carrots, potatoes and onions. Cook, covered for 1 hour longer or until beef and vegetables are completely done. Remove beef and vegetables to heated platter, garnish with parsley. Blend 1/4 cup water into flour and stir flour mixture slowly in broth left in pan. Cook slow, stirring constantly until gravy is thickened. Season with salt and pepper to your taste.