Ingredients
- 1 ea onion
- 1 ea carrot
- 1 ea rib of celery
- 1 tbsp oil
- 3 1/2 lb chuck roast
- 1/2 tsp thyme, dried
- 1 pieces bay leaf
- 2 tbsp flour
- salt and pepper to taste
Preparation
Cut onion, carrot and celery in 2″ chunks. Heat oil in a large pot over medium heat
Brown roast on all sides, about 15 minutes. Remove meat from pot
Add vegetables to pot and cook until golden, about 10 minutes. Return meat to pot
Add 1 cup of water, 2 tsp salt, 1/2 tsp pepper, the thyme and bay leaf
Bring to a boil and then reduce heat and simmer, covered, for about 2 1/2 hours
Turn meat ocassionally. Remove meat to a platter. Cover loosely with foil to keep warm
Discard all the vegetables and the bay leaf. Skim fat from pan juices
Gradually add 1/2 cup water to into the flour
Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens.
