Coat roast with 1 teaspoon salt and 1/4 teaspoon pepper to each pound of beef. Rub roast well with flour; brown on all sides in heavy roaster with small amount of hot fat. Add 2 cups of water to drippings roast was browned in. Cook at 350 degrees about 1 1/2 hours, if water cooks away add another cup or more. Add potatoes, carrots, and onion to roaster. Place the vegetables around roast. Continue cooking for 1 1/2 hours more.

If gravy needs thickening; mix a little of the hot gravy with flour in a jar or shaker. Cover and shake until flour dissolves. Add to roaster to thicken gravy.