My Basic Pot Roast

Directions

1. 1
   Dredge the roast in 1/2 cup of flour.
2. 2
   Heat the oil and brown the meat on all sides in Dutch oven, over medium heat, turning as each side is browned, and sprinkling with salt and pepper.
3. 3
   This may take up to 20 minutes.
4. 4
   Add the onions, 1/2 cup water, BBQ sauce, garlic, dry mustard, thyme, and bay leaf.
5. 5
   Cover pot tightly, and simmer over low heat for 2 1/2 hours, or until a fork can be easily inserted into the roast.
6. 6
   Turn occasionally, to cook evenly throughout.
7. 7
   If cover does not fit tightly, you may have to add a a small amount of water during cooking to make sure it doesn't cook dry.
8. 8
   When meat is done, remove it to a heated patter, and keep warm.
9. 9
   Discard the bay leaf.
10. 10
    Skim off fat from the broth with a spoon.
11. 11
    Place pot again over low heat.
12. 12
    In a small bowl mix 1 Tablespoon of flour and the 1/4 cup of water and stir until smooth then add to the pot.
13. 13
    Simmer, stirring constantly, until smooth and thickened.
14. 14
    Taste, add a little salt and pepper if needed.
15. 15
    Serve over pot roast.