Shoney's Pot Roast

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2 tablespoons butter or margarine
3 pounds rump roast, trimmed
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried parsley
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 teaspoon salt
1/3 cup flour
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 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