Preparation / Directions:
1. In 6 quart oven-safe Dutch oven over medium high heat, in hot oil, cook roast until browned on all sides. Remove and set aside. Pour off fat.
2. In same Dutch oven, combine mushroom soup, soup mix, thyme, bay leaf and 1 cup water. Return roast to Dutch oven. Cover; bake at 350 F for 45 minutes.
3. Turn roast; add potatoes and carrots. Cover, bake 1 hour 45 minutes or until roast and vegetables are fork-tender.
4. Transfer roast and vegetables to platter. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Discard bay leaf. Serve gravy with roast and vegetables. If desired, garnish with fresh thyme.
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