Preheat your oven at 375 degrees F (190 degrees C).
In a large pot, season the
Top Round Roast (6 lb)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Celery (1 stalk)
Fresh Thyme (5 sprigs)
Fresh Parsley (2 Tbsp)
Beef Stock (2 cups)
Place the lid on the pot and place it in the center rack of your preheated oven at 375 degrees F (190 degrees C) for 3 1/2 to 4 hours.
At around 2 1/2 hours remove half of the liquid in the pot, this will serve as the base of the gravy. Raise the heat to 400 degrees F (200 degrees C) and place back in the oven to continue cooking.
After another 30 minutes in the oven, take out and baste it with the liquid in the pan. Place back in the oven.
Once cooked through, remove and let it rest before shredding and serving. Enjoy!