Perfect Pot Roast

From Southern Living 1983 Annual Recipes Cookbook.

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• 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 1/2ounce) can  consomme, undiluted
• 1  lb carrot, cut into 2 inch pieces
• 3  medium onions, quartered
• 3  tablespoons all-purpose flour
• 1⁄4 cup water

Directions

1. 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 carrot and onion; cover and simmer 1 hour.
2. 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 with roast.