1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
3 cups water, divided
8 medium potatoes, peeled and quartered
8 large carrots, cut into 2 inch chunks
1 pound small onions, peeled
1/2 cup all-purpose flour
1/2 teaspoon browning sauce, optional
Additional salt and pepper to taste
1.In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.
2.Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf.
3.Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.