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Brown roast in oil in a Dutch oven. Remove meat and set aside. Saute onions and garlic in drippings until tender. Return roast to Dutch oven and add cut up tomatoes and remaining ingredients using 1/2 water. Cover and cook until meat is tender about 2 or 3 hours. Remove roast to serving platter, keeping it warm. Add flour and remaining water to pan juices. Cook for about 5 minutes until thick and bubbly. Slice roast and serve with gravy.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing