Beef Pot Roast was a staple for my family on the farm. My uncles raised the cattle in rotating pastures, they always had lush green grass to eat. Then when the hard winters arrived, they were warmed by this hearty meal. I always flooded my entire plate with the gravy, it was the best part of pot roast. —midnitechef
Pre-heat the oven to 450 F. Thoroughly dry the roast. Mix the four, pepper and seasoning on a large plate. Lightly coat the roast with the flour mixture.
Heat a large Dutch oven over hight heat. Add the oil, then the roast. Let each side brown to create a crust which will keep moisture inside the meat. Turn off the stove once the meat is brown on the last side, don't forget the ends!
Tuck the potatoes, carrots, garlic and onion around the roast. Add more seasoning over the top of the roast and vegetables, or just sea salt. Add enough water to cover the bottom 1.5 inches of the pot.
Roast, covered, for about half an hour. Reduce the temperature to 350 F for another 30 minutes, or until a meat thermometer reads 140 degrees F (medium) in the center. Turn off the oven.
Remove the roast and vegetables to a serving platter, keep them warm in the oven. Strain the cooking liquid and return it to the pot on the stove and begin warming over medium heat.
Prepare a slurry of 2 tablespoons of corn starch and 3 tablespoons of buttermilk. Add a teaspoon of Worcestershire sauce to the slurry. Pour the slurry in to the pot while whisking vigorously.
Continue whisking until the gravy thickens and bubbles. Reduce the heat to low for 5 minutes. This is the best time to adjust the seasoning, add salt or pepper to taste. Remove from the heat to a serving dish.