In a large stockpot or Dutch oven, heat oil; salt and pepper the roast and then place it in the pot and brown all sides.

Fill the pot with enough water to barely cover the meat.

Bring to a boil and then reduce heat, cover the pot, and simmer for about 3 hours.

Add the potatoes and carrots, making sure they are submerged in the cooking liquid.

Once again bring the contents to a boil and then reduce heat, cover the pot, and cook until the potatoes and carrots are tender.

Using a big slotted spoon, remove the meat, potatoes, and carrots from the pot and, keeping them separate, place them in heatproof dishes and set them aside and keep them warm.

(I usually turn my oven on for a few minutes just to get the inside a bit warm and then turn off the heat and set my meat and veggies in the warm oven.

)

Now to make the gravy: Keep the broth simmering in the Dutch oven.

Estimate how many cups of broth you have in your pot, and for every cup of broth add 1 tablespoon cornstarch and 1 tablespoon water in a pourable mixing bowl or large liquid measuring cup and mix.

This is called a cornstarch slurry.

(I usually use a bit more water than cornstarch so it’s a thinner slurry, but that’s not necessary.

) Slowly pour the slurry into the simmering broth, stirring constantly so the cornstarch doesn’t clump.

Stir constantly until the broth begins to bubble and thicken and the gravy becomes a bit clearer looking.

Taste the gravy and add salt and pepper if needed.

To serve, put meat, carrots, and potatoes on individual plates and either pour gravy over everything, or bring the gravy to the table and let everyone pour their own.