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1
Preheat oven to 325 degrees.
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2
Melt butter in large oven safe pot or dutch oven and sear all sides of roast until browned.
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3
Remove meat.
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4
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.
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5
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.
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6
Place roast back in pan.
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7
Place the roast in the oven, covered for 4 hours, basting several times.
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8
When the meat is tender, remove and strain stock into medium bowl, discard veggies and keep stock.
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9
Using 2 forks, shred the roast apart into slightly bigger than bite sized chunks.
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10
Put the meat back into the pot and pour stock over it.
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11
Add the remaining 1/2 tsp salt and the carrots.
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12
Cover and cook for 40 to 50 more minutes.
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13
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).
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14
Sprinkle the flour into the liquid Bring the liquid to a boil stirring often until thick.
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15
Remove from heat.
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16
Serve the pot roast and carrots over mashed potatoes with the gravy poured over all.
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17
Salt and pepper to taste.
