Slow Cooked Pot Roast - cooking recipe

Ingredients

2 tablespoons butter
4 lbs rump roast
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
1 clove garlic, chopped
20 whole peppercorns
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 1/2 teaspoons fresh parsley or 1/2 teaspoon dried parsley
2 cups beef stock or 2 cups canned beef broth
1 teaspoon salt
2 -3 large carrots, sliced
Gravy
2 cups beef broth
1/3 cup all-purpose flour
salt and pepper, to taste

Preparation

Preheat oven to 325 degrees.
Melt butter in large oven safe pot or dutch oven and sear all sides of roast until browned.
Remove meat.
Add onions, celery, bay leaf, garlic, peppercorns, thyme, and parsley to the pot that the meat was seared in and saute until the onion starts to brown.
Add 2 cups beef broth or stock to veggie mixture, and heat scraping the beef bits off the bottom of the pot, then add 1/2 tsp salt.
Place roast back in pan.
Place the roast in the oven, covered for 4 hours, basting several times.
When the meat is tender, remove and strain stock into medium bowl, discard veggies and keep stock.
Using 2 forks, shred the roast apart into slightly bigger than bite sized chunks.
Put the meat back into the pot and pour stock over it.
Add the remaining 1/2 tsp salt and the carrots.
Cover and cook for 40 to 50 more minutes.
Just before serving, strain the stock from the pot roast and combine it with the additional 2 cups broth to make gravy (you need 3 cups liquid, add water if short).
Sprinkle the flour into the liquid Bring the liquid to a boil stirring often until thick.
Remove from heat.
Serve the pot roast and carrots over mashed potatoes with the gravy poured over all.
Salt and pepper to taste.