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1
Preheat oven to 320 degrees.
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2
Season beef with seasoned salt and pepper.
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3
Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
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4
In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
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5
Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
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6
Add 1 cup of water and all the broth. Bring to a simmer.
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7
Cover and put in the oven for 2 hours.
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8
Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
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9
Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
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10
Skim the fat from the surface of the cooking liquid.
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11
In a small bowl add remaining flour.
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12
Gradually add water to dissolve the flour.
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13
Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
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14
Salt and pepper gravy to taste.
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15
Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
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16
Enjoy!
