Mom's Roast Beast with Gravy

Ingredients (To prep the Roast):

1 Thick cut roast - (Chuck Roast is fine, but sometimes has TOO much fat - I sometimes use "Eye of Round", or even a Tenderloin

¼ Cup Flour

5-6 tablespoons olive oil, or vegetable oil (use part in the pan, part on the roast)

You can add vegetables to cook with the roast - such as potatoes, carrots, celery, etc... but I prefer to just make mashed potatoes separately. If you choose to add veggies, add them 4 hours before you want to eat.

Rub about 3 tablespoons of oil all over the roast (put a sandwich bag over your hand first to avoid a mess)

Sprinkle flour all over roast, covering all sides

Put remaining oil into skillet and let it heat up - do NOT overheat - you want hot oil, not a fire!

Place roast into skillet, and brown it on all sides. You only want to brown it, not cook it. Do NOT use a fork to turn it over - use tongs - (poking holes lets the juices fall out, and you will have a tuff roast)

Line cro