New England Pot Roast - cooking recipe

Ingredients

4 lbs top round roast
1 -2 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup water
1/4 cup red wine
1/2 cup celery, chopped large size
1/2 teaspoon beef base
1 sprig fresh thyme
8 small white potatoes, cut in half
8 medium carrots, cut in fourths
8 small onions, cut in half if bigger
1/2 cup cold water
1/4 cup flour

Preparation

Preheat oven to 325 degrees.
Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
Sprinkle beef with salt and pepper.
Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
Slice roast against the grain and pile on warm plates.
Serve the gravey and vegetables on the side.