1 onion
1 carrot
1 rib celery
1 tbsp. oil
2 1/2 lbs. chuck roast
Salt and pepper
1/2 tsp. dried thyme
1 bay leaf
2 tbsp. flour

Cut onions, carrot, and celery in 2 inch chunks. Heat oil in a large pot over medium-high heat and brown roast on all sides for about 15 minutes. Remove meat. Add vegetables to the pot and cook until golden, about 10 minutes. Return meat to pot and add 1 cup of water, 2 teaspoons salt, 1/2 teaspoon pepper, the thyme, and bay leaf. Bring to a boil and then reduce heat to low and simmer, covered, until tender (about 2 1/2 hours). Turn meat occasionally. Remove meat to a platter and cover loosely with foil to keep warm. Discard all of the vegetables and the bay leaf. Skim fat from the pan juices. Gradually stir 1/2 cup of water into flour. Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens.