6 to 8servings
In a large heavy skillet or Dutch oven, heat bacon drippings or oil over moderate heat; add beef and brown thoroughly, all sides. Drain off any excess fat.
In a medium heavy saucepan, melt butter over moderate heat; add onion and garlic and sauté until onion is tender and lightly browned. Add remaining ingredients, except parsley, blending well; simmer, uncovered, over moderate heat for 10 minutes.
If using a skillet for browning beef, transfer meat to a roasting pan. Evenly pour sauce over meat. Cover and bake/roast in a preheated slow oven (325 degrees F.) for 2½ hours or until meat is fork tender. Baste roast frequently with sauce during baking. Adjust seasoning of sauce/gravy to taste. Remove thyme stems before serving.
To serve, cut roast across the grain into thin slices. Arrange pot roast slices on a platter or individual plates and garnish with a sprinkle of parsley. Pass sauce/gravy in a sauceboat.
Variation: Add 4 to 6 peeled medium potatoes, cut into quarters, and/or 4 peeled (and cut into
2 inch pieces) large carrots to the roasting pan about 40 minutes before the end of the cooking time, if desired. Baste the potato pieces and/or carrot pieces frequently with pan sauce during baking. May also add peeled turnip and parsnip pieces and celery pieces, if desired.