How to make it

  • Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
  • Saute celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
  • Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven, then bake in 325 degree F oven, covered, for 4 hours, basting every 1/2 hour.
  • Remove roast from Dutch oven.
  • Strain stock into bowl. Discard vegetables.
  • Using 2 forks, shred roast into bite-size pieces.
  • Pour reserved stock over beef in Dutch oven.
  • Add carrots, potatoes, and salt to Dutch oven and bake in 325 degrees F oven for 45 minutes.
  • Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
  • Whisk stock and flour together in saucepan and simmer until thick.
  • Pour gravy over meat and vegetables.
  • Serving size: 8

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