Ingredients:
1 onion
1 carrot
1 stick celery
1 tbsp olive oil
1.5 Kg beef (1 piece)
1/2 tsp thyme
1 bay leaf
2 tbsp flour
salt and pepper

Directions:
Cut onion, carrot and celery into 2" pieces. Heat oil in a large pot over medium heat and brown beef on all sides for about 15 minutes. Remove meat from pot.
Add vegetables to pot and cook until golden, for about 10 minutes. Return meat to pot.
Add 1 cup of water, 2 tsp salt, 1/2 tsp pepper, the thyme and bay leaf.
Bring to a boil and then reduce heat and simmer, covered, for about 2 1/2 hours.
Turn meat occasionally. Remove meat and place on a platter. Cover loosely with foil to keep warm.
Discard all the vegetables and the bay leaf. Skim fat from pan juices.
Gradually add 1/2 cup water to into the flour.
Add the flour mixture to the pan and cook, stirring, until the gravy comes to a boil and thickens. Serve gravy with roast and assorted winter vegetables.