Title: All american pot roast
 Categories: Meats, Main dish, Beef
      Yield: 8 Servings
 
      1 x  ONION
      1 x  CARROT
      1 x  RIB OF CELERY
      1 tb OIL
  3 1/2 lb CHUCK ROAST
    1/2 ts THYME, DRIED
      1 x  BAY LEAF
      2 tb FLOUR
      1 x  SALT AND PEPPER TO TASTE
 
  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 AND 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. EACH SERVING PROVIDES - 609 CALORIES / 33 g PRO.
  / 50 g FAT / 678 mg SOD