Roll roast in the flour. Sear roast in vegetable oil in a large Dutch oven on all sides until brown. Stir in beef broth, peppercorns, salt, and bay leaves. Bring to a boil and reduce heat to low. Then add potatoes, celery, carrots, and onions. Cover and simmer for 2 hours. Place meat and vegetables on a hot platter and sprinkle with fresh parsley. Pour off drippings and thicken with enough flour to make gravy.
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