Pot Roast

3 to 5 lbs. chuck or sirloin roast

Flour

Salt and pepper

1 onion, chopped

1  to 2 cans beef broth

1 cup red wine 

2 bay leaves

1/2 tsp. thyme

Carrots

Onions

Potatoes

Rinse roast and cut off any extra fat.  Sprinkle with salt and pepper and dredge in flour.  Brown well on all sides in a small amount of hot oil.  Put in roasting pan.  Brown chopped onion and add to pan over the roast.  Pour broth and wine around the roast and  sprinkle seasonings over roast.  Cover and bake at 350 degrees  for 1 hour.  Peel carrots, onions, and potatoes and cut in large chunks.  Spread around roast and baste with cooking juices.  Add more broth if necessary.  Cover and roast an additional hour until vegetables and meat are tender;  Remove meat to plate and slice across the grain.  Surround with vegetables.  Cover to keep warm.  Skim fat from pan liquid and if necessary, thicken with a little flour mixed with some water.  Pour a little of the gravy over the sliced meat, and serve the rest on the side.