STOVETOP DIRECTIONS: brown the meat in the dutch oven on the stove, add in the rest of the ingredients, cover and transfer to a 225 degree oven for 4-6 hours or until meat is very tender. Remove all ingredients using a slotted spoon and transfer cooking liquid to a fat separator. Discard fat and pour 2 cups of cooking liquid back into the hot pot. Whisk in butter and flour mixture to thicken gravy. You can place over medium heat to thick gravy quickly. Remove fat from meat and shred remaining. Add meat and cooked veggies back into the gravy and serve.