Beef Roast

Directions for Roast:

Cover roast in a large pot with water.  Bring to a boil.  Add salt and pepper.  Reduce to simmer and cook 1-2 hours or until roast begins to be tender when you stick a fork in it.  While roast boils, peel potatoes and cut in halves.  Potatoes should be in large pieces.  If the potatoes are small, leave them whole.  Boil potatoes until you can stick a fork in them.  Do not overcook.  Do not cook done.  Remove roast from pot and place in center of 9x13 pan.  Drain potatoes and place around roast.  Slice the onions and place onion slabs on roast and potatoes.  Pour gravy over the roast and potatoes.  Cover with aluminum foil and cook at 350 degrees for approximately 45 minutes.  Remove foil and cook 15-20 more minutes (may need to increase temperature to 400 degrees).  Cook until onion edges begin to brown.  

Directions for Gravy:

Heat a large frying pan with oil until hot.  Sprinkle flour while stirring constantly.  Continue to stir until flour browns lightly - may need to reduce heat to prevent over browning.  Stir in beef broth that the roast boiled in.  Cook on high while stirring until thickened.