Pot Roast

2 Tbls. salad oil
1 (4 1/2 lb.) beef chuck roast
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. thyme
1 bay leaf
9 medium-sized potatoes (peeled & cut in half)
1 (16 oz.) bag of small carrots
1 lb. small white onions (peeled & cut in halves or thirds)
1/2 cup flour

In an 8-quart dutch oven over medium high heat, with hot salad oil, cook beef chuck roast until well browned on all sides. Stir in salt, sugar, pepper, thyme, bay leaf and 3 cups of water; heat until boiling. Reduce heat to low; cover and simmer 2 1/4 hours. Add potatoes, carrots, and onions; over high heat, heat to boiling. Reduce heat to medium low; cover and cook 45 minutes or until meat and vegetables are fork tender. In a small bowl, stir flour and 1/2 cup water until blended. Discard bay leaf; gradually stir flour mixture into the dutch over. Cook over medium high heat, stirring until gravy boils and thickens slightly. Enjoy!