Pot Roast with Caramelized Carrots

Be sure when you make this recipe that you use a POT Roast, not an OVEN Roast.  A Pot Roast is the shape of a London Broil with fat marbled in the meat and around the meat.

2 Tablespoons butter
2 Tablespoons olive oil
Pot Roast
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound carrot sticks
4 medium red or white potatoes, sliced 1" thick
2 medium onions, sliced 1" thick
6 Tablespoons flour
1 cup cold water
2 cups hot water

1. Heat the electric frying pan to 325 degrees Fahrenheit.  Melt the butter and add the olive oil.  Dredge the pot roast in the flour and salt and pepper mixture.  Brown the roast on one side, then turn it over and brown the other side.

2. Add carrots around the roast.  Then add the potatoes washed and sliced in half lenghtwise..  Top with onions.  Cover and cook until you smell the meat cooking well.  Watch to make sure that it does not burn.  This is the trick to get the carrots dark brown, but not burned.  As soon as it reaches this point add 1/2 cup water.  This will stop the burning.  Cook until the meat is fully cooked (the pink is gone from the middle.

3. Mix 6 Tablespoons of flour into 1 cup of cold water until there are no more lumps.  P( mix it in a blender).

4. Take the meat and vegetables out of the electric fry pan.  Slowly add the flour and water mixture into the drippings.  Mix until smooth.  Stir in 2 more cups of hot water.  Mix constantly with a wooden spatula until the gravy is thickened.

5. Serve immediately and enjoy!