Dina'S Pot Roast

• 2 tablespoons olive oil
• 1 3-4 lb 7 bone roast
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 1/2 cups chicken broth or to cover
• 1 bay leaf
• 2 cloves garlic, whole
• 1 large onion, cut in 1 inch pieces
• 4 large carrots, cut into 1 inch pieces
• 3 medium russet potatoes, peeled and cut into 1 inch pieces
• 1 tablespoon Wondra flour
• 1/2 cup cold water

1. Preheat the oven to 300 degrees. In a dutch oven, heat the olive oil over medium-high heat.
2. Season roast with thyme, salt and pepper. Brown it on all sides in the hot oil.
3. Add chicken broth, bay leaf, garlic and onion to the pot.
4. Cook the roast for one hour. Add the carrots and potatoes and cook another 45 minutes to an hour or until tender.
5. Remove the roast and vegetables to a serving platter and keep warm.
6. Heat the pan juices on the stove top to a boil.
7. In a small bowl, stir together the flour and cold water. Add this to the simmering juices while stirring to prevent lumps.
8. Cook the gravy 2-3 minutes over medium high heat.
9. Serve the gravy on the side of your Sunday roast and vegetables.
10. If you still have her, call your mother and tell her that you love her.

olive oil, bone roast, thyme, black pepper, salt, chicken broth, bay leaf, garlic, onion, carrots, russet potatoes, flour, cold water

Taken from food52.com/recipes/4216-dina-s-pot-roast (may not work)