5 lb. chuck, rolled & tied
2 tbsp. flour
2 tsp. salt
1 tsp. pepper
1/2 tsp. sugar
2 tbsp. cooking oil
1 1/2 c. water, tomato juice or combination
2 med. onions, sliced
1 bay leaf
1 tsp. thyme
Minced parsley
Mix together the flour, salt, pepper and sugar (for browning) and rub into the surface of the beef. Heat the oil in a deep heavy pan and brown the beef on all sides over medium high heat. Lower the heat, add the onion, brown a little, then add the liquid, bay leaf and thyme. Cover and cook very slowly 3-4 hours or until meat is fork tender. Add more liquid from time to time as needed. Transfer the meat to a heated platter and keep warm.
Meanwhile cook the gravy by immersing the pot in cold water and skim off the fat. Pour half the gravy into a bowl to be sealed and set aside for another day.
Heat the remaining gravy; if not thick enough stir 2 tablespoons of flour into 1/4 cup of water, then add to gravy and bring to a boil. Check seasoning and pour into a gravy boat. Serve the pot roast, garnished with parsley and thinly sliced, with boiled potatoes and carrots. The gravy is served on the side. This dish provides 10-12 servings, so unless your family is large, you will have enough leftovers for several other meals.
