Heat oil in
large heavy saucepan or Dutch oven. Add meat and brown well on all sides.
Lift out meat and add onion to fat in pan. Cook 3 minutes, stirring.
Return meat to pan. Sprinkle with salt, pepper and thyme. Add bouillon
and vinegar, cover and simmer about 2 hours or until beginning to get
tender. Add honey and continue simmering, turning the roast
occasionally, until tender, about 1 hour more. Put meat on
hot serving platter and keep hot. Bring liquid left in pan to a full
boil. Add cornstarch to water and stir to blend well. Stir into boiling
liquid gradually. Cook until thickened and clear, stirring. Turn heat to
low and simmer 3 minutes. Serve over slices of roast.