6 slices of bacon, halved crosswise
2 lbs. red skinned or Yukon gold potatoes, peeled and cut in 2 inch pieces
4-6 carrots, peeled and cut in 2 inch lengths, halved lengthwise
1 small rutabaga
Salt and Pepper
1 tsp dried leaf thyme, divided
1 boneless beef chuck roast, about 3 lbs
1 bag, about 16 oz, frozen small white onions
8 ounces of mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons flour
2-3 tablespoons of cold water
Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine the beef broth and tomato paste, pour over the pot roast. Cover and cook on LOW for 8-10 hours.
Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
Separate the fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
In a cup or small bowl, whisk flour with water until smooth. Whisk the flour mixture into broth until thickened and bubbly. Serve gravy with meat and vegetables.