Directions

• In a Dutch oven, brown the roast on all sides in oil. Combine the
• salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups
• water; bring to a boil. Reduce heat; cover and simmer for 2-1/2
• hours.
• Add the potatoes, carrots and onions. Cover and simmer 45 minutes
• longer or until meat and vegetables are tender. Remove roast and
• vegetables to a serving platter; keep warm. Discard bay leaf.
• 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;