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sprinkle the roast evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. heat oil in a big skillet over high heat; add the meat and brown on all sides. transfer the meat to the insert of a 5-7 quart slow cooker. add the onions and thyme to the same skillet and saute until the onions begins to soften, 3-4 minutes. transfer the onion mixture to the slow cooker; add the broth, worcestershire sauce, and potatoes to the cooker, surrounding the meat. cover cooker and cook on high for 4-5 hours or on low for 8-9 hours. remove the meat and potatoes from the cooker and cover with foil; allow to rest for about 15 minutes. skim off any fat from the surface of the sauce; transfer the sauce to a saucepan and strain through a fine-mesh sieve, if desired. put the butter and the flour in a small bowl and stir to form a paste. bring the sauce to a boil and add the butter mixture in pieces to the sauce, bringing the sauce back to a boil after each addition; season with salt and pepper. slice the meat; serve sliced meat, potatoes and onions with sauce.
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods