Combine first 3 ingredients, dredge roast in flour mixture. Brown roast in hot oil in a large dutch oven. Pour 5 cups of water over roast. Bake at 325º for 3 hours or until tander. Baste roast with pan drippings every 15-20 min.
Remove roast to serving platter. Combine 2 tablespoon flour and 2 tablespoon water into pan drippings. Stir scraping to get brown bits from bottom of pan. Continue stirring constantly until thickened and bubbly.