Preheat oven to 325. Mix together salt, pepper, and flour. Rub it into the meat thoroughly. Pour oil into a dutch over and heat over medium heat. Brown both sides of the roast until deep brown, about 5-8 minutes per side. Take meat out and set aside. Add the onions, celery, peppers, and bay leaves into the pan. Season with s & p. Cook unitl soft and translucent. Add in farlic and cook for 1 minute longer. Add the stock and bbq sauce. Put the meat back in and bring to a boil. Cover with lid and cook in oven for 1'1/2 hours. Cut the corn into 2-in rounds. Toss the corn, potatoes, and thyme into the meat. Simmer for about 45 minutes longer until veggies are soft and meat is tender. Take meat out of pan and let rest about 15 minutes. Meanwhile, skim the fat from the pot. Reduce the gravy on the stove top until consistency you want for the gravy. Slice the meat and serve with gravy and veggies.
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|Serving Size: 1 Serving (1128g)|
|Recipe Makes: 4|
|Calories from Fat: 1087 (62%)|
|Amt Per Serving||% DV|
|Total Fat 120.8g||161 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 60.6g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 278.3mg||86 %|
|Sodium 3595.8mg||124 %|
|Potassium 2631.2mg||69 %|
|Total Carbohydrate 84.3g||25 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 68.7g|
|Protein 80.3g||115 %|
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Calories per serving: 1744
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