Pot Roast with Pan Roasted Vegetables

I've already shared Mom's recipe for pot roast with mushroom gravy.  As good as that pot roast is, this recipe is my favorite.  Oddly enough, the inspiration for the recipe came from a Weight Watchers recipe, which, as you all know, is very unlike my family.  But it's so tasty that's it has managed to stick around.

Ingredients:

1 rump roast, trimmed
2 large onions, sliced
2 cups baby carrots
6 garlic cloves, diced
1 can beef broth
2 tablespoons vegetable or canola oil
1 tablespoon flour
1 teaspoon Louisiana Hot Sauce
1 teaspoon ground coriander
salt and pepper to taste

To begin, pat the roast dry with paper towels.  Lightly coat in flour and brown on both sides in the heated oil.  Remove the roast from the pan and set aside.

Place the onions and garlic in the pan drippings and cook until translucent.  Return the roast to the pan along with the remaining ingredients.  Cover and simmer for two and a half hours, or until the roast is very tender.

Remove the roast from the pan and allow the meat to rest for 15-20 minutes before slicing.  Using a slotted spoon, remove the carrots from the drippings.  Thicken the drippings with flour and serve as gravy.