1Preheat oven to 350°.
2Place vegetables on roasting pan.
3Mix 2 tbsp flour, bay leaf ,thyme and 1 tbsp salt and pepper.
4rub over roast.
5Place roast on top of vegetables, fat side up. Add 1 cup water to pan.
6Roast 1 hour, basting once with pan juices if desired.
7Sprinkle brown sugar over roast. Roast 15 minutes longer.
8Remove roast to a platter. canvas with foil.let stand 15 minutes before slicing.
9Strain drippings from roasting pan into a measuring cup. skim fat.
10Add enough water to the drippings to measure 1-1/2 cups.
11In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth.
12Gradually whisk in drippings mixture and remaining salt and pepper.
13Bring to a boil over medium-high heat, stirring constantly.
14cook and stir 2 minutes or until thickened.
15Serve roast with gravy.