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1
Pat roast dry and season with salt and pepper.
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2
In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking.
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3
Add the roast and brown on all sides, about 15 minutes total.
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4
Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
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5
Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden.
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6
Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef.
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7
Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
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8
Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
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9
Turn the roast over several times during its braising.
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10
Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm.
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11
Skim off any fat from the surface of the liquid.
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12
Strain the liquid.
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13
To thicken the sauce slightly, bring the liquid to a boil.
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14
For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour.
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15
Whisk the butter mixture into the liquid.
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16
Simmer, stirring constantly, until thickened.
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17
Slice the pot roast and serve with the sauce and boiled new potatoes.
