1 (4 pounds) boneless chuck roast
2 tablespoons vegetable oil
2 tablespoons melted butter
1 small onion, sliced
1 teaspoon thyme
1 teaspoon marjoram or oregano
1 bay leaf, crushed
1 teaspoon salt
1 teaspoon pepper
1 can beef consomme, undiluted
Onions and carrots, as desired
1/4 cup all-purpose flour
Brown roast in hot oil in large Dutch oven over medium-high
heat for 30 minutes. Add next 7 ingredients. Cover, reduce heat
and simmer 2 hours. Add carrots and onions; 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 1/4 cup flour with 1/2 cup 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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