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 Cullen's Roast Vegetables

1 pot roast, about 3 to 4 pounds
1 tablespoon vegetable oil
1 can (10 1/2 ounce) condensed beef broth, undiluted
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon rosemary, crushed
4 small carrots, halved lengthwise
1 small rutabaga, cut in 2-inch pieces
12 small boiling onions, peeled
1/4 cup all-purpose flour
1/4 cup cold water
In a large, heavy skillet over medium heat, heat oil; brown meat on all sides. Add soup; cover and cook over low heat for about 2 1/2 hours. Add seasonings and vegetables. Cover and cook another hour, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Blend flour and water in a cup until smooth; slowly stir the flour mixture into the hot liquid. Cook, stirring, until thickened.
Serves 6.

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