Heat 1 Tablespoon of oil in a large Dutch Oven or Braiser. Salt and pepper the roast, then brown on both sides, about 5 minutes per side. Remove to a platter.

Add another Tablespoon of oil if the pan is dry, then cook the chopped vegetables (carrot, celery, onion) until tender. Gently scrape the pan sides to pick up any browned bits of meat.

Add back roast then cook covered, 2 hours at 300 F. Check and add water if needed (mine didn’t, but it will depend on the tightness of your seal).

Add potatoes and carrots, sprinkle with salt, then cook covered for another 1 ½ hours. Check the roast and vegetables for tenderness. If they aren’t both tender, replace the lid and continue cooking, checking again for tenderness every 30-60 minutes.

Optionally, once the roast is tender, increase the heat to 425 F and remove the pan lid. Cook for an additional 15 minutes to further brown the vegetables.

If you’d like to make gravy:

Remove the meat and large vegetables to a clean platter. Strain 2 cups of liquid from the juice/chopped vegetable mixture into a small saucepan. Place about a half cup of the broth into a small container and add in 6 Tablespoons of flour. Whisk until no lumps remain to form a slurry. Bring the remaining 1 ½ cups of juices to a boil, then slowly whisk in the slurry. Cook until thickened, 2-3 minutes.

If needed, you can thin this by adding a little more water or thicken it by making and adding more slurry.