1 (2 1/2 lb) chuck roast
2 T flour
Salt and pepper
2 T vegetable oil, or your favorite high heat oil
1 medium onion, cut into large
2 stalks celery, cut into large pieces
2 large carrots, peeled and cut into large pieces
1 bell pepper, deveined, deseeded, and cut into large pieces
4 cloves garlic, minced
1 cup beef stock
1 (15 oz) can diced tomatoes
1 bay leaf
1 T Worcestershire sauce
1 T paprika
1 t oregano
1 t granulated garlic
1/4 t ground black pepper
1 T butter, room temperature
2 T flour
Wipe the roast dry with paper towels and trim of excess fat.
Combine 2 tablespoons of flour with a good shake of salt and pepper. Rub the flour mixture all over the chuck roast. Set aside on a plate while you chop the vegetables. Assemble all the ingredients (except 1 T butter and 2 T flour), and measure the seasonings.
In a large Dutch oven set over medium-high heat, add the oil. Wait 30 seconds or so for the oil to shimmer.
Add the onion, celery, carrots, and bell pepper to the pot. Stir every now and then until the veggies brown a bit. Add the garlic and stir for 1 minute. Remove the veggies from the pot and place in a bowl.
Use a long handled fork to carefully add the floured roast to the pot. Sear it on all sides. Remove the roast to a plate.
Deglaze the pot with the beef stock.
Add the tomatoes.
Add the bay leaf, Worcestershire sauce, paprika, oregano, granulated garlic, and ground black pepper.
Place the roast and veggies back in the pot.
Bring to a low simmer, cover, and braise for 2 1/2 hours or until the meat is fall apart tender. Stir gently every 30 minutes to make sure the roast is not sticking to the pot.
When the meat is done, use large spoons or spatulas to carefully remove it to a plate. Cover the meat tightly with foil.
Use a large slotted spoon to remove the veggies to a bowl and tent with foil.
Use a fork to combine the butter and flour. Smash the butter bits until they are all covered in flour.
Raise the heat under the stock to medium high and stir up any browned bits stuck on the pot.
Add the buttery flour to the pot, stirring until it is all nicely incorporated and the gravy begins to thicken.
Use a blending stick to puree the gravy. Pour the gravy into a serving bowl and set everything on the table.
Serving suggestion: the meat, veggies, and gravy are terrific with skin on red potatoes, green beans, and rolls.