Preparation:

Brown roast in butter in Dutch oven, then remove meat from Dutch oven.

Sauté 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° 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° 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.

Makes: 8
Source:
Submitted by: Recipe Group Member
Date:

•