Nature's Fresh chuck beef pot roast with garden vegetables & mustard gravy
1.4kg piece Nature’s Fresh chuck beef
sea salt flakes and freshly-ground black pepper
2 Tbsp vegetable oil
6 sticks celery, including leaves
16 small potatoes
4 carrots, chopped
2 red onions, chopped
6 cloves garlic, chopped
2 tsp fennel seeds
1 tsp celery seeds
1 tsp yellow mustard seeds
2 sprigs rosemary leaves
4 bay leaves
750ml white wine
1L chicken stock
1 Tbsp Dijon mustard
2 Tbsp unsalted butter
2 Tbsp plain flour
1 bunch tarragon, very finely chopped
Preheat oven to 150°C. Season the beef with salt and pepper, then rub with the oil. Fry in a large heavy-based lidded saucepan set over a moderate heat for 10 minutes, until well-browned. Set aside.
Place the celery leaves in the bottom of the saucepan then set the beef on top. Slice the celery sticks and add to the saucepan with the remaining vegetables, herbs and spices. Pour in the half the wine and stock and bring to a rapid boil. Fit the lid, then bake for 3 hours, until the meat is tender.
Strain the sauce into a second pan with the remaining wine and stock, then set over a moderate heat to simmer. Mix the butter and flour, then whisk in until thickened. Fold in the tarragon. Shred the beef and serve with the vegetables and gravy.