Season the roast with salt and pepper.
Coat the bottom of the pot with 2 tbsp of vegetable oil and place on medium to high heat.
Place the roast in the pot and brown on all sides (about 15 minute’s total.)
Transfer the roast to a roasting pan and bake in a 350 degree oven for 1 hour.
Turn the heat down on the pot to medium and add the rest of the vegetable oil and then the flour.
Stirring constantly cook until the roux is medium brown.
Add the onions, celery and carrots.  Cook for 4 minutes stirring constantly. 
Add the garlic, thyme and oregano.  Cook for 1 minute then add the beef broth and water.
Bring to a simmer and add the Tabasco and worcestershire sauce. 
Remove the roast from the oven and place in the pan, cover tightly and cook for 2 1/2 to 3 hours or until the beef is tender.
Stir and turn the roast over several times during the cooking process. 
When the roast is done remove it from the pot and place on to a cutting board.
Season the sauce / gravy with salt and pepper to taste. 
Slice the pot roast and serve with the sauce / gravy over rice and side vegetables (i.e. fresh roasted corn, green beans and field peas)