Step 1

Preheat oven to 325 degrees. Toss together the salt, garlic powder, onion powder, sugar, and black pepper. Pat the beef dry with paper towel and season the beef on all sides with the spice mixture.

Step 2

Heat 1 tbsp olive oil in a large Dutch oven and sear the roast to form a mice crust. Remove the meat and add the last tablespoon of olive oil to the pot. Sear the other side until crusted. About 5 minutes per side. Remove from the pan and set aside on a rimmed dish.

Step 3

In a food processor add the chopped celery, carrot, onion, and garlic cloves. Pulse the vegetables to finely chop into a mirepoix. Don’t over process it. There should be very little if any liquid from the vegetable.

Step 4

Add the butter to the dutch and sauté the mirepoix garlic mixture until fragrant; 1-2 minutes. Add the diced tomato, tomato paste, dijon mustard, salt, sugar, bay leaves and dried herbs. Stir well and cook another 5-6 minutes. Deglaze the pot with the wine. Scrape to loosen the bits from the bottom of the pan. Add the stock and stir.

Step 5

Return the roast and the collected juices from the dish to the pot. Place the lid to cover the Dutch and put it into the oven for 2 1/2 hours. Remove the pot after 2 1/2 hours, add the potatoes, carrots, quartered onion, and mushrooms around the roast into the liquid.

Step 6

Return the pot to the oven for another 1 hour and 45 minutes. Take it out of the oven when the roast is falling apart and the vegetables will be very tender. Discard the bay leaves. Remove the meat from the pot into a dish large enough to shred it. Shred the meat with two forks.

Step 7

If gravy is desired, make a slurry with 2-3 tbsp of cornstarch and 2-3 tbsp of the braising liquid. Pour it back into the pot and stir it in. Heat the stovetop to medium and allow the sauce to thicken. About 3 minutes. Turn off the stove and add the meat back to pot.

Step 8

Serve with bread or dinner rolls and tons of butter!