1 4 lb. Beef Pot Roast
1 10 1/2 oz. can Beef Broth
1/4 tsp. Pepper
1/2 tsp. crushed Rosemary
4 Carrots chopped lengthwise
8 sm. white Onions
1/4 C. Flour

Brown beef on both sites in a large heavy pan. Pour in beef broth. Cover and cook over low heat for 2 hours and 30 minutes. Add salt, pepper, rosemary, carrots, and onions. Cook covered for 1 hour longer or until vegetables are done. Remove beef and vegetables to a serving dish. Blend 1/4 cup of water the flour; stir flour mixture slowly into pan juices. Cook stirring constantly, until gravy is thickened. Season with additional salt and pepper.