Sprinkle roast with 2 T flour, salt & pepper & rub in.
In Dutch oven, brown meat slowly on all sides in hot oil.
Remove roast and saute onions, scallions & mushrooms
Add garlic,& stir for one minute
Add burgundy and broth and occasionally stir until almost boiling.
Return roast to Dutch oven, cover and roast at 300º for 2 1/2 hours.
Microwave potatoes & carrots with 2 T water for 5 minutes
If roast is done, remove from pot & keep warm. If not, leave the meat in the pot while cooking potatoes & carrots. Add water if needed to barely cover vegetables
Sprinkle marjoram,thyme & basil on vegetables, cover & continue cooking for 1 hour or until potatoes are tender.
Check roast temperature & remove when done.
If meat has been removed, return beef to pot at end of hour and leave pot in oven for an additional 15 minutes.
Remove beef to platter, scoop out vegetables and keep warm. Skim any fat from juices.
In gravy shaker blend 1 cup of cold water and 3 T flour and shake until all flour has dissolved..
Place Dutch oven with liquid on a stove at medium high heat and add flour mixture.
Continuously stir with whisk until gravy is smooth and dark