Favorite Pot Roast

Ingredients

• 4 pounds top round beef roast 
• 2 tablespoons canola oil 
• 2 teaspoons salt 
• 0.5 teaspoon pepper 
• 0.5 teaspoon thyme dried
• 1  bay leaves 
• 3 cups water divided
• 8 medium potatoes peeled quartered
• 8 large carrots cut into 2-inch chunks
• 1 pound onion peeled
• 0.5 cup flour all-purpose
• 0.5 teaspoon browning sauce 
• 1 serving salt and pepper to taste

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. In a Dutch oven, brown the roast on all sides in oil.
2. Combine the salt, pepper and thyme; sprinkle over meat.
3. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
4. Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender.
5. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf.
6. Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.