Ingredients:
- 6 slices bacon, halved crosswise
- 2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2-inch pieces
- 1 small rutabaga, cut in 2-inch pieces
- 4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise
- Salt and pepper
- 1 teaspoon dried leaf thyme, divided
- 1 boneless beef chuck roast, about 3 pounds
- 1 bag, about 16 ounces, frozen small white onions
- 8 ounces mushrooms, scrubbed and left whole, halved if large
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons flour
- 2 to 3 tablespoons cold water
Preparation:
Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.
Serves 6.
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