In a Dutch oven or Instant Pot, brown the meat on all sides in drippings, lard or olive oil. Add remaining ingredients except carrots; cover and simmer on slow cook for about 3 hours or until roast is tender.

During the last 45 minutes of cooking, add carrots.

15 minutes before serving, thicken drippings. Remove vegetables and meat; keep warm.

Using a sifter, sprinkle over the remaining liquid in pan 2 tablespoons flour (if dry, add a bit of water or beef broth). Use 2 tablespoons for each cup of liquid. Stir constantly while sifting in the flour to prevent lumps (alternatively use Wondra flour).

Simmer at 190°F (steam/tiny bubbles along the edges of pan) until gravy has thickened to desired consistency and raw flour taste has cooked off (about 15 minutes). A tablespoon of white wine can be added instead of broth at the beginning of making the gravy, if desired.

Serves 4.

Submitted by: Belle