1

Generously season the roast on all sides with salt and pepper.

2

Heat a large dutch oven over medium heat. Add a splash of extra virgin olive oil. Add the roast and sear on all sides until browned. Then remove and set aside.

3

Preheat the oven to 325ºF.

4

Place the onion, garlic, celery, carrots and potatoes in the dutch oven and season with salt and pepper. Cook, stirring often for four to five minutes. Use a splash of beef stock or red wine to release any browned bits from the bottom if needed. Place the roast on top of the veggies. Add the rosemary, thyme and bay leaves.

5

Place in the oven to cook for 70 to 90 minutes, until the internal temperature reaches 130ºF (for medium rare), as it rests, the temperature will rise.

6

Let the roast rest for at least 30 to 40 minutes.

7

Meanwhile, make the gravy. Remove everything else from the pot and set aside.

8

Over medium heat, with the remaining veggies left in the dutch oven, add the butter to the dutch oven and let it melt, over low heat. Sprinkle in the flour and stir constantly with a wooden spoon for three to four minutes to create a roux, stir until the flour has been cooked out.

9

Slowly, pour in the red wine to the pot to deglaze, while stirring constantly to remove any lumps and then do the same with the stock, until all of it has been used. Return about ⅓ of the onion, garlic and celery to the pot. Mash the veggies with the back of a wooden spoon or potato masher. Bring to a boil and then reduce the heat to a simmer for about ten minutes, until thickened.

10

After the roast has rested, add any juices into the gravy before you strain it.