1Coat all sides of roast with flour then slowly brown all sides of the meat in about 2 tablespoons of cooking oil.(I did this in the roasting pan that I cook the roast with)
2Sprinkle with salt and pepper. Add the broth and Worcestershire.
Cover and bake in a 325F oven for 1 1/2 hrs
3Add Vegetables and more broth if you think it is needed. Continue cooking, covered for another 45 mins (veges should be tender)
4wrap roast and veggies in foil and put in oven on warm ( use a large cookie sheet to not make a mess)so gravy can be made
5Gravy..... pour the meat juices and fat into a large measuring cup, skimming off excess fat.
Keep 1 1/2 cups of juice (add broth if needed) and return it to the roasting pan.
Stir 1/2 cups of COLD water with 1/4 cup all purpose flour... then put that into the juice in the pan.
Keep whisking it untill a minute after it goes thicker and bubbly