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