Take your pot roast and cover both sides with Montreal seasoning and then pat both sides with flour. In an electric skillet heat 2 tablespoons of Vegetable oil. Take your pot roast and brown both sides of it, this will lock in the flavor. Once both sides are browned you are going to fill with water till it is half way up the pot roast. Cover and simmer until very tender and falls apart with a fork, approximately 3 hours. At this time at your baby carrots, can of green beans and diced potatoes. Simmer for one more hour.
Remove the meat and vegetables onto a serving platter, do not discard your water!
Leave the water on a slow simmer add more water if you are in need of more gravy.
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Measure out the flour (1/4 cup) into a small bowl.
- Use a fork to stir in an equal amount of cold water (1/4 cup). Don't use warm water for this step. Stir until it is well mixed and not lumpy.
- Stir the flour water mixture into the beef broth
- Stir frequently to keep it from getting lumpy and to it from sticking to the bottom. It should bubble gently.
- At this time you will want to taste it, you can add salt, beef bouillon cubes, pepper, whatever your taste desires.
