3 to 5 lb. beef roast
1/4 c. olive oil
Salt and pepper
All purpose flour
5 to 6 c. water

Heat oil in the bottom of a heavy dutch oven or roaster with tight fitting lid that can go from burner to oven. Dredge salted and peppered roast in flour, covering both sides. Place roast in hot oil. Brown well. Add 3 tablespoons flour, salt and pepper to taste around roast in oil in bottom of pan. Stir while cooking until flour is slightly brown. Add water. Stir to mix flour and water well. Cover roaster with lid and place roast in a 450°F oven. Cook about 30 minutes. Reduce oven temperature to 350°F and cook for 1 1/2 to 2 hours depending on size of roast.