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1
Preheat oven to 325F degrees.
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2
In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions.
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3
Rinse roast under the tap, pat dry with paper towel, and place on onion mixture.
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4
Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top.
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5
Mix together the 1 cup water and worcestershire, and pour over roast.
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6
Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it)
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7
Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve.
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8
Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat.
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9
Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices.
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10
Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened.
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11
Strain gravy if desired, carve roast into thin slices, and serve.
