1. Preheat the oven to 300 degrees F.
2. Let the meat sit out for at least an hour before you cook it — so it can come to room temperature.
3. Melt butter over medium heat in a large skillet or Dutch oven.
4. When butter is hot, brown the roast on both sides over medium heat — about 4-7 minutes on each side.
5. When the roast is browned, remove from heat and let it rest on a plate or cutting board.
6. While the meat rests, clean and roughly chop the onion, celery and parsley.
7. Heat up the Dutch oven you browned the meat in on medium heat on the stove top. Add the onions and cook for 5 minutes or so, until they are soft.
8. Place the roast on top of the onions.
9. Add enough broth so that it comes to about halfway up the side of the roast.
10. Add salt and pepper, along with the chopped celery and parsley.
11. Bring to a simmer, cover and put in the 300 degree oven.
12. Cook for 45 minutes.
13. Clean and chop the carrots into coins, and peel and quarter the potatoes. Set aside.
14. Turn the roast over, add the quartered potatoes, and cook for another 30 minutes.
15.Add the chopped carrots and celery, and cook for 15 more minutes.
16. Test to see if it is done by sticking a fork in. If it goes in easily and the meat sort of falls apart, it’s ready. If meat is not done, continue checking every 10-15 minutes.
17. When the meat is done, remove pot from oven and put it on the stove. Remove the meat from the pot and set it on a cutting board or platter.
18. Bring the pot to a simmer, whisk in arrowroot or flour to thicken, to desired consistency.
19. Serve the gravy over the pot roast or in a gravy boat.