POT ROAST

1 (4-lb.) boneless chuck roast
2 tablespoons vegetable oil
2 tablespoons butter or margarine, melted
1 small onion, sliced
1 tsp ground thyme
1 tsp ground marjoram
1 bay leaf, crushed
8 whole peppercorns
1 tsp salt
1 (10-1/2 ounce) can consomme, undiluted
1 lb carrots, cut into 2-inch pieces
3 medium onions, quartered
3 tablespoons all-purpose flour
¼ cup water

Brown roast on all sides in hot oil and butter in a large Dutch oven over medium heat for 30 minutes. 

Add next 7 ingredients.  Cover, reduce heat and simmer 2 hours.  Add carrots and onion; cover and simmer 1 hour.

Remove roast and vegetables to serving platter; strain pan drippings. 

Pour 2 cups strained drippings back into Dutch oven.  Combine flour and water; stir until smooth.  

Pour flour mixture into drippings; cook, stirring constantly until thickened.  Serve gravy with roast.  

Yield:  8 servings.

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