Ingredients

• One 3-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 stalks celery, cut into 2-inch chunks
• 2 carrots, cut into 2-inch chunks
• 2 medium onions, cut into 2-inch chunks
• 1/4 cup all-purpose flour
• 3 cloves garlic
• 3 sprigs fresh thyme
• 2 dried bay leaves
• 1 sprig fresh rosemary
• 1/2 cup dry red wine
• 6 cups beef stock
• 1 pound red potatoes, cut into 2-inch chunks
• 1/4 cup yellow mustard
• 2 tablespoons prepared horseradish, drained
• Chopped fresh parsley, for garnish, optional

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
4. Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
5. Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
6. Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
7. Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.