New England Pot Roast with Gravy


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 Read More