3 lb. beef chuck pot roast
2 tbsp. cooking oil
Salt and pepper - to taste
1 c. water
2 tsp. instant beef bouillon
1 tsp. dried thyme
1/2 tsp. dried rosemary
2 bay leaves
3 med. potatoes, peeled and sliced 1/2 inch thick
1 onion, cut into wedges
1 c. sliced carrots
1/2 c. buttermilk
1/4 c. all-purpose flour

In a large kettle brown meat in hot oil (slowly) on all sides. Drain off excess fat. Sprinkle with salt and pepper. Add water, bouillon granules, thyme, rosemary and bay leaves. Cover and bake in oven at 325 for two hours. Add potatoes, onion and carrots the last 15 minutes of roasting.

Remove the meat and vegetables to warm platter; cover and keep warm. Skim fat from pan juices, remove bay leaves and add water to juices to make 1 1/2 cups of liquid. Add flour and buttermilk - cook and stir until thick and bubbly. Season to taste. Spoon over meat and vegetables. Serves 8.