1 (4 lbs) boneless beef chuck roast, trimmed of exterior fat, do not remove the interior marbling
1/2 t salt
1 t ground black pepper
2 T vegetable oil, or your favorite flavor neutral high heat oil
3 stalks celery, sliced 1-2 inch lengths
8 slender carrots, peeled and cut into 1-2 inch lengths
2 medium onions, cut into 1-2 inch pieces
4 oz prepared horseradish
1 bay leaf
1/2 t dried thyme
1/4 t dried rosemary
1 cup beef stock
1/2 cup dry red wine
4 medium red potatoes, skin left on and cut into bite sized pieces
1/4 cup all-purpose flour
1/4 cup unsalted butter
Optional: garnish with chopped parsley
Spoon Mage™ Ingredient Note:
When braised, horseradish mellows dramatically. If the idea of horseradish does not appeal, you may reduce it to 2 tablespoons. You won’t notice it at the end, but it will impart a necessary background note. If you love horseradish, add a dollop when you season the gravy.
Rub the salt and pepper all over the roast. Prep all the celery, carrots, and onions.
Brown the celery, carrots, and onions and stir in the bay leaf, thyme, and rosemary.
Rub the horseradish all over the roast and add it to the pot. Pour in 1 cup of stock and 1/2 cup red wine.
Braise on low, covered, for 2 1/2 hours. Do not boil as that will toughen the meat.
Slice the potatoes, add to the pot, recover, and cook on a low simmer for 1 more hour.
Meanwhile, make a medium brown roux with 1/4 cup each flour and butter. (add link for how to). Set the finished roux off heat.
Remove the meat and veggies to a platter and cover with foil. Let the cooking liquid sit in the pot a few minutes. Then skim any excess fat. If you trimmed the meat, you should not have to skim.
Add the roux to the pot. Bring to a simmer, stirring until the gravy thickens. Taste and adjust seasonings.
For an intensely flavored gravy, add more horseradish.
I do not use much salt, but if you are used to it, you may add a little to the gravy.