Sprinkle roast with salt and pepper and dredge in about half a cup of gluten free flour.
Heat oil in a large Dutch oven or roaster pan that can be placed in the oven.
Brown meat on all sides.
Add about a pint of water, cover roasting pan with lid and place in 350° oven.
Bake about 2 hours.
Put in potatoes, carrots and onions, if using.
Add another cup or pint of water if necessary.
Sprinkle vegetables generously with salt and pepper.
Cook in oven another hour to an hour and a half, or until carrots are cooked all the way through.
Remove carrots, potatoes, and onions to a casserole dish.
Remove meat to a platter and slice.
Place roaster pan or Dutch oven on stove top on medium high heat.
Starting with about a half cup of gluten free flour, add cold water and whisk until mixture becomes runny.
Whisk into broth mixture from meat.
Season with garlic powder, pepper, parsley and a few drops of Kitchen Bouquet seasoning.
If necessary, whisk another batch of gluten free flour paste into broth from meat in order to get a thickened gravy.
Serve with meat and vegetables.