Rosalie's Savory Pot Roast with Vegetables - Rosalie Serving

Ingredients

• 1 (5-pound) chuck roast
• 3 cloves garlic
• Coarse sea salt
• Coarse ground black pepper
• ½ teaspoon thyme
• 1/3 cup flour
• ¼ cup mild olive oil
• 1 small onion, chopped fine
• 3 cups Kitchen Basics beef stock, divided
• 2 bay leaves
• 4 to 5 golden Yokan Potatoes, small quartered
• 4 to 5 large carrots, cut into thirds
• 3 inner celery stalks, cut into thirds
• 1 (8-ounce) package sliced button mushrooms, optional
• 1 packet Lipton’s Beefy Onion Soup Mix
• ¼ cup flour
• 1 cup water
• Salt and Pepper to taste