1/2 c. + 1/4 c. flour
1 tsp. salt
1/2 tsp. black pepper
4 lb. beef roast
3-4 slices bacon
2 c. beef broth
2 c. water
2 garlic cloves, crushed
1 tsp. thyme
2 bay leaves
6 small potatoes, quartered
4 carrots in 2-inch lengths
On a large plate, combine 1/2 c. flour, salt and pepper. Coat the roast with the seasoned flour.
In a Dutch oven or heatproof casserole, cook bacon. When the pan is well coated with bacon drippings, remove the bacon and set aside. (It should still be a bit floppy - not crispy dry.) Add roast to bacon drippings. Brown slowly on all sides.
When roast is browned, add broth, garlic, thyme, and bay leaves. Add 2 c. water. (If you're using canned beef broth, use 1 14oz. can of broth and 1 can of water.) Top roast with bacon. Reduce heat to low, cover and simmer 2 hours.
Add potatoes, carrots to pot and simmer covered until meat and vegetables are fork tender. (About 30 min.)
Remove meat and vegetables to serving platter. Be sure to discard bay leaves.
Remove 1 c. pan juices and whisk together with 1/4 c. flour. In a small skillet, bring it to a boil and boil until desired thickness.
Serve roast sliced with vegetables and gravy.
Submitted by Gretchen Grant Contributed on: and modified on Monday April 21st, 2008