5 pounds Buffalo chuck roast (ours was in 2 - 2.5 lb chunks)  
1.5 pounds small white potatoes, quartered
1.5  pounds carrots, in 2" sections
2 pounds mushrooms, sliced thick
2 onions
2 sticks celery
1 head garlic, separated and peeled
2 tsp sugar
3 Tbsp oil
1 twig fresh thyme
4 cups broth
1 cup red wine
1 stick butter
cornstarch

Take one onion, the celery, and one carrot and dice small.

Brown the roast on all sides in a non-stick pan with 2 Tbsp oil. Add to a large dutch oven. Cook the diced onion, celery, and garlic in the remaining oil until soft and brown. Add the sugar and the garlic, then cook another minute. Add 2 cups broth* and stir, scrapping the pan bottom. Dump over roast. Add wine.

Bring to a simmer as the oven preheats to 300 F. Cover the dutch oven and put on the lowest rack. After a half hour, flip the roast and add broth to keep 1/2 way covered. Cook for 3 hours, flipping every 30 minutes and then add potatoes, carrots, and the other onion quarters. Cook until veggies are tendered and add mushrooms. Let cook 10 minutes longer. Remove from oven and take out meat and veggies. Filter hot liquid and return to stove in a sauce pan. Reduce until 1.5 cups remain. Add 1 stick butter and then cornstarch/water to thicken.

Serve with the gravy covering the meat and homemade biscuits.

Broth:

1 whole onion studded with 6 cloves
1 celery stick
2 whole carrots
any veggies from the frig past prime
4 duck carcass, roasted
10 pounds lamb bones, roasted.
1/2 cup vinegar

Add enough water to cover the bones and the vinegar. Bring to a boil and let simmer for 8 hours, keeping water level over bones. Remove, filter, and return liquid to heat. Cook until 2 quarts remain and cool overnight. Remove fat and sediment and then freeze.