½ teaspoon salt
1/3 cup flour
1. Preheat oven to 325°F.
2. Brown roast in butter in Dutch oven and remove.
3. Sauté celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat
to Dutch oven.
4. Add the broth, peppercorns, bay leaf, and salt. Bake with the lid on for 4 hours, basting
every ½ hour. Remove the roast from the Dutch oven.
5. Strain stock into a bowl. Discard the vegetables and spices. Using 2 forks, shred the roast
into bite-size pieces. Pour reserved stock over beef in Dutch oven.
6. Add carrots, potatoes, and salt to the Dutch oven and bake for 45 minutes.
7. Drain stock from the Dutch oven and add enough beef broth to make 3 cups. Whisk stock
and flour together in a saucepan and simmer until thick.
8. Pour the gravy over the meat and vegetables.