Perfect Pot Roast

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

1. Brown roast on all sides in hot oil and butter in a large Dutch oven over medium heat for 30 minutes.
2. Add next 7 ingredients.
3. Cover, reduce heat and simmer 2 hours.
4. Add carrot and onion; cover and simmer 1 hour.
5. Remove roast and vegetables to serving platter; strain pan drippings.
6. Pour 2 cups strained drippings back into Dutch oven.
7. Combine flour and water; stir until smooth.
8. Pour flour mixture into drippings; cook, stirring constantly, until thickened.
9. Serve with roast.

chuck roast, vegetable oil, butter, onion, ground thyme, marjoram, bay leaf, peppercorns, salt, carrot, onions, allpurpose, water

Taken from www.food.com/recipe/perfect-pot-roast-362893 (may not work)