2 1/2 c. pan liquid and water
1/4 c. flour
1/2 c. cold water
Dash salt
Dash pepper

Remove pot roast and vegetables to serving platter. Strain pan liquid through a coarse sieve or ricer, pressing any remaining vegetables through sieve. Skim off all fat.

Add water to liquid to make 2 1/2 cups. Return to Dutch oven and heat over medium heat. Combine flour with 1/2 cup cold water, stirring until smooth. Slowly stir into liquid in Dutch oven; bring to boil, stirring. Reduce heat to low, and simmer 5 minutes, or until gravy thickens. Add salt and pepper to taste.