In an 8-quart Dutch oven, brown meat, one piece at a time on all sides, in the hot oil. Drain off the fat. Return both pieces of the meat to the Dutch oven.
Arrange potatoes, carrots, and onions over meat. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour in 1-1/2 cups water.
Cover and roast in a 350 degree F oven 2 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter; cover to keep warm.
Measure pan drippings, scraping up the browned bits from the bottom of the pan. Add water, if needed, to make 1-1/2 cups of liquid.
In Dutch oven, whisk together flour and 1/2 cup water. Add pan drippings. Cool and stir until thickened and bubbly. Cook and stir for 1 minute. Season to taste with salt and pepper on meat and vegetables.