Hungarian-style Pot Roast

Ingredients

 * one pot roast any size, trimmed of most of the fat
 * 1½ cups of water
 * 1 heaping tbsp flour
 * salt and pepper

Directions

 * 1) Put a heavy pot on the burner with the heat on high.
 * 2) As soon as the pot is hot, put the meat in and sear (let it brown quickly) it on all sides.
 * 3) If the pot is really hot the meat will not stick, if it does, don't worry.
 * 4) Do not salt, but you can pepper it, preferably with fresh ground pepper.
 * 5) Take pot off the stove, put on the lid and stick it in the oven (325°F) for about 2 hours.
 * 6) You can check on it and turn it over ½ way.
 * 7) Do not water or anything else.
 * 8) By the time your two hours are up, you should have a richly browned and tender piece of meat (if it is not tender leave it in the covered pot in the oven with the heat turned off, for another ½ hour).
 * 9) Remove the meat to a slicing board and let it rest for about 15 minutes.
 * 10) While the meat is resting put the pot on the burner at medium heat, mix 1½ cups of water with 1 heaping tablespoon of flour and stir it into the juices in the pot.
 * 11) Do not forget to scrape down the black sides of the pot with the gravy (this is the source of all that good caramel color and flavor).
 * 12) Salt if needed, slice the meat and put back into the pot so that meat is covered with gravy before being served.