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1
Season the meat with salt and pepper.
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2
Heat the oil in a large Dutch oven over med-hi heat.
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3
Add the beef and brown on all sides, 15 to 20 minutes.
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4
Remove the meat and set aside.
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5
Add the onions and saute until softened, about 5 minutes.
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6
Return the beef to the Dutch oven.
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7
Add the broth, thyme, and bay leaf.
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8
Cover, reduce the heat to its lowest setting, and cook slowly, in liquid that is barely simmering, turning every 30 minutes.
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9
Flat roasts will require cooking for 1 1/2 to 2 1/2 hours; round roasts will take as long as 4 hours.
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10
About 1 hour before the meat is done, add the carrots, potatoes, turnips, if using, and parsnips to the Dutch oven.
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11
Replace the cover and continue to cook until both the meat and vegetables are tender.
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12
Remove the bay leaf.
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13
Transfer the meat and veggies to a platter and cover with aluminum foil to keep warm.
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14
Skim off any fat from teh surface of the pan juices and discard.
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15
Mix the flour and butter in a small bowl until smooth.
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16
Whisk into the pan juices, increase the temperature to med-hi and cook, stirring constantly until thickened, about 3 minutes.
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17
Taste and adjust the seasonings as needed.
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18
Pour into a gravy boat.
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19
Slice the meat and serve alongside the vegetables, with the gravy on the side.
