Wipe the meat with a paper towel to dry it. Mix together the flour, salt, pepper and ginger. Rub mixture on all sides of the meat.
Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and wine or sherry over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours.
This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.
Remove meat. To the essence in the pan add the heaping tablespoon of flour plus the water. Cook, stirring often, until thick.
Strain the gravy (including the vegetables) through a sieve. Makes a most delicious gravy.