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1
Preheat the oven to 300.
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2
Season the roast with salt and pepper and dust with flour.
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3
In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.
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4
Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.
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5
Transfer to a plate.
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6
Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes.
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7
Add the stock and herb bundle and bring to a boil.
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8
Return the meat to the pot, cover and transfer to the oven.
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9
Braise for 2 1/2 hours or until tender, turning once halfway through.
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10
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.
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11
Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
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12
Transfer the roast to a plate.
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13
Strain the cooking liquid into a bowl; discard the solids.
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14
Skim off the fat and return the liquid and meat to the pot.
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15
Add the mushrooms, carrots and potatoes.
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16
Cover and braise in the oven for 30 minutes, until the vegetables are tender.
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17
Transfer the roast to a work surface.
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18
Using a slotted spoon, transfer the vegetables to a deep serving platter; cover.
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19
Boil the liquid until reduced to 3 1/2 cups.
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20
Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
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21
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
