Directions:

Preheat your oven to 350. Put vegetables in a shallow roasting pan. Mix 2 tablespoons of flour, bay leaf, thyme, and 1 teaspoon of salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 1 cup water to the pan.

Roast for 1 hour, baste with pan juices. Sprinkle brown sugar over roast. Roast for 10 to 15 minutes until a thermometer reads 140. (The roast temperature will continue to rise for about 5 to 10 minutes while standing.)

Remove roast to a platter. Tent with foil, then let stand 15 minutes before slicing.

Strain drippings from the pan into a measuring cup; skim fat. Add enough water to measure 1 1/2 cups.

Whisk the remaining flour and 1/3 cup water in a small saucepan over medium heat until smooth. Gradually whisk in drippings and remaining salt and pepper.

Bring to a boil over medium-high heat, stirring constantly; cook and stir for 2 minutes or until thickened. Serve roast with gravy and vegetables. Enjoy!