Ingreadient

• 1 (2 pound) boneless beef chuck roast
• 1 tablespoon vegetable oil 5 cups water, divided
• 8 medium potatoes, peeled and quartered
• 4 medium carrots, halved 1 medium onion, quartered 1 teaspoon minced garlic 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme 2 bay leaves
• 2 tablespoons cornstarch 1/4 cup cold water