Step 1

In a Dutch oven over high heat, heat oil until hot. Evenly sprinkle roast with salt and pepper on both sides. Place in pot and sprinkle onion around roast.

Step 2

Cook roast 5 to 6 minutes, or until browned on both sides. Add garlic, broth, and 1 cup water to pot; bring to a boil. Cover, reduce heat to low, and simmer 1 hour. Add carrots and potatoes, cover, and continue cooking 30 to 40 minutes, or until meat and vegetables are tender. Remove meat and vegetables to a platter; cover to keep warm.

Step 3

In a small bowl, whisk remaining 1/4 cup water and the flour. Slowly stir flour mixture into pan juices and simmer 3 to 5 minutes, or until thickened. Slice roast across grain and serve with vegetables and gravy.