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1
Preheat the oven to 350 degrees F.
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2
Season the roast with salt and pepper.
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3
In a large Dutch oven over medium-high heat, add the oil.
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4
When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes.
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5
Remove to a plate.
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6
Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes.
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7
Add the flour, garlic, thyme, bay leaves and rosemary.
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8
Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
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9
Pour in the wine and bring to a boil.
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10
Add the roast back to the pot, along with the stock and potatoes.
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11
Bring to a rapid simmer and cover tightly.
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12
Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes.
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13
Remove the meat to a cutting board.
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14
Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot).
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15
Return the sauce to a simmer.
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16
Whisk in the mustard and horseradish and season with salt and pepper if necessary.
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17
Discard the bay leaves and stir in the parsley if using.
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18
Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.
