All American Pot Roast

Ingredients

• 1  (3 pound)  beef rump, bottom or chuck roast
• 3  tablespoons   vegetable oil, divided
• 2  cups  onions, minced
• 2  cups  carrots, sliced
• 3  cups  College Inn® Beef Broth
• 2  tablespoons  all-purpose flour
•  

Directions

1. In large heavy pot, over medium-high heat, brown roast on all sides in 2 tablespoons oil. Remove roast from pan; pour off fat.
2. In same pot, over medium-high heat, cook and stir onions and carrots in remaining oil for 4 to 5 minutes or until tender.
3. Add roast and broth; heat to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until fork tender, basting occasionally.
4. Remove roast from pan. Remove 1 cup broth mixture; whisk in flour. Add flour mixture to pot; heat until mixture thickens and boils. Slice beef and serve with gravy.