Herb Bouquet
2 sprigs parsley
6 peppercorns
2 bay leaves
1 teaspoon thyme

Tie all spices together in cheesecloth.

1 (3 to 6 pound) chuck, bottom round or
    shoulder roast (with or without bone)
2 to 3 tablespoons flour
1 to 1 1/2 teaspoons salt
1/2 to 1 teaspoon freshly-ground black pepper
2 to 3 large onions, sliced
2 to 3 tablespoons lard, oil or combination of oil and butter
2 to 3 cups beef stock or broth
2 tablespoons cornstarch (optional)
3 tablespoons cold beef stock or water (optional)

Dust roast on all sides with mixture of flour, salt and pepper. Melt lard (or oil and butter) in a large cast iron Dutch oven with a tight fitting lid. Brown meat well on all sides in the hot fat. Add sliced onions, packet of herbs and beef stock. Cover and simmer (do not boil) on top of stove or at 325 degrees F in the oven for 1 1/2 hours. Turn meat midway through cooking. Let pot cool. Refrigerate overnight.

Skim fat. Add any or all of the following vegetables: parboiled carrots, potatoes, turnips and celery stalks (cut in hunks) and reheat. Cornstarch and beef stock or water can be mixed together, then mixed in to thicken the gravy.