New England pot roast recipe

Ingredients

• 1 beef chuck roast (about 3 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 2 medium onions, cut into 2-inch chunks
• 3 garlic cloves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 dried bay leaves
• ¼ cup all-purpose flour
• ½ cup dry red wine
• 6 cups beef stock
• 1 pound red potatoes, cut into 2-inch chunks
• ¼ cup yellow mustard
• 2 tablespoons prepared horseradish, drained
• ¼ cup chopped fresh Italian parsley

1. Preheat the oven to 350°F. 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.
2. Add the carrots, celery, and onions and sauté until caramelized on the edges, about 5 minutes. Add the garlic, thyme, rosemary, bay leaves, and flour. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
3. Pour in the wine and bring to a boil. Add the stock and roast back to the pot. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender, about 2 hours. Add the potatoes, cover, and cook until the potatoes are done and the meat is tender (a knife will slide out easily with no resistance), about 30 minutes more. Remove the meat to a cutting board and let the sauce sit for a few minutes and 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).
4. Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper, if necessary. Stir in the parsley. Discard the bay leaves. Carve the meat into ½-inch-thick slices, against the grain, and serve with the sauce and vegetables.