In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Once hot, add the beef roast and sear on all sides until browned, about 4-5 minutes per side.

Add Aromatics

Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.

Slow Cook the Beef

Pour in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 3-4 hours until the beef is tender and easily shredded with a fork.

Remove Beef

Once cooked, remove the beef from the pot and set it aside to rest. Strain the broth and reserve 2 cups for the gravy.

Minnesota Gravy Preparation

Make a Roux

In a separate saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2-3 minutes, stirring constantly until it turns golden brown.

Add Broth

Gradually whisk in the reserved beef broth, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.

Season the Gravy

Add salt and black pepper to taste. Stir in the heavy cream and let it simmer for an additional 2-3 minutes until creamy and combined.

Serve

Slice the beef and serve it warm, generously topped with the Minnesota gravy.