1 (4 lb.) chuck or rump roast
2 tbsp. vegetable oil
2 tbsp. butter
1 sm. onion, sliced
1 tsp. ground thyme
1 tsp. ground marjoram
1 bay leaf
8 whole peppercorns
1 tsp. salt
1 (10 1/2 oz.) can consomme, undiluted
1 lb. carrots, scraped and cut into 2-inch pieces
3 med. onions, quartered
3 tbsp. flour
1/4 c. water

In hot oil and butter in large Dutch oven, brown beef on all sides, about 30 minutes. Add next 7 ingredients. Cover; reduce heat and simmer 2 hours. Add carrots and onions and simmer 1 hour more.

Remove roast and vegetables to warm platter. Strain drippings. Pour 2 cups of strained drippings back into Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture into drippings; cook, stirring constantly, until gravy thickens.