Brown beef on both sites in a large heavy pan. Pour in beef broth. Cover and cook over low heat for 2 hours and 30 minutes. Add salt, pepper, rosemary, carrots, and onions. Cook covered for 1 hour longer or until vegetables are done.
Remove beef and vegetables to a serving dish. Blend 1/4 cup of water the flour; stir flour mixture slowly into pan juices. Cook stirring constantly, until gravy is thickened. Season with additional salt and pepper.