Hearty Fall Beef Pot Roast Dinner - Canadian Beef

Ingredients

• 1 tbsp (15 mL) dried thyme
• 1 tbsp (15 mL) rosemary
• 1 tsp (5 mL) EACH salt and pepper
• 3 lb (1.5 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
• 3 tbsp (45 mL) vegetable oil
• 1 red onion, cut into wedges
• 4 carrots, cut into 1-inch (2.5 cm) chunks
• 1 lb (500 g) mini red potatoes, scrubbed and cut in half
• 1 lb (500 g) Brussels sprouts, trimmed
• 1 head garlic, separated into cloves and peeled
• 2 tbsp (30 mL) all-purpose flour
• 2 ½ cup (625 mL) beef stock
• 2 tbsp (30 mL) Worcestershire sauce
• 1 tbsp (15 mL) brown sugar
• 2 bay leaves
• 2 tbsp (30 mL) minced fresh parsley