Rub 1/2 teaspoon salt and 1/4 teaspoon pepper over surface of roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet.
Remove roast from skillet; drain on paper towels. Sauté onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables.
Cover and bake at 350° for 1 1/2 hours or until quick-registering meat thermometer registers 170°. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve.
Oxmoor House Homestyle Recipes
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