Beef Pot Roast

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1 ea FLOUR AS NEEDED 1 1/2 ts THYME LEAVES
5 lb BEEF RUMP ROAST 14 1/2 oz BEEF BROTH
2 tb SALAD OIL 14 oz WATER
5 tb BUTTER 12 ea SMALL BOILING ONIONS, PEELED
1 ea BAY LEAF 8 ea MEDIUM CARROTS, CUT 3" LONG
1 ts PEPPER 3 tb FLOUR
6 servings
Rub Flour Into Roast. Brush Off Excess. Heat Oil In A 5 Quart Dutch Oven
Along With 2 Tb. Butter, Over Medium High Heat. Add Beef Roast And Brown
On All Sides. Add Bay Leaf, Pepper, Thyme, Beef Broth And Water. Bring To
A Boil. Cover And Place In A 350 Deg F. For 1 1/2 Hours. Add Onions And
Carrots. Continue To Cook For 1 Hour Or Until Vegetables And Roast Are
Tender When Pierced With A Fork. Transfer Meat And Vegetables To A Warm
Platter. Skim Fat Off Liquid In The Pan. Pour Drippings Into A 2 Cup Glass
Measure. Add Water If Necessary To Make Two Full Cups. Melt Remaining 3
Tb. Butter In Dutch Oven. Add 3 Tb. Flour. Cook Stirring Until Bubbly.
Remove From Heat. With A Wire Whisk, Gradually Stir In Reserved Drippings.
Return The Mixture To The Dutch Oven And Cook Until Thickened, Stirring
Constantly. Serve With The Roast.