3 to 4 pound boneless beef chuck roast
a few teaspoons garlic salt
a few teaspoons black pepper
2 to 3 tablespoons olive oil
2 to 3 cups beef stock
1 cup dry red or white wine
1 large onion, chopped
4 to 6 stalks celery, cut into 2-inch pieces
6 to 8 cups assorted vegetables such as peeled potatoes, carrots, parsnips, cut into 2-inch chunks
1/4 cup cold water
3 tablespoons all-purpose flour
Sprinkle meat generously with garlic salt and pepper. Heat 2 tablespoons oil in a large Dutch oven or skillet. Brown roast for a few minutes on all sides. Remove roast to a plate. Add more oil if needed. Add onion and celery to pan and cook for a minute or two. Add beef stock and wine and bring to a boil, scraping up any brown bits in the bottom of the pan. Place roast back in the dutch oven, or place roast in an oven-proof pan along with the stock and onion and celery.
Preheat the oven to 325 degrees. Roast, covered, for 2 to 3 hours or until beef starts to get very tender. Place the extra vegetables around roast. Roast for another 50 to 60 minutes more or until meat and vegetables are tender. Using a slotted spoon, remove meat and vegetables to platter. For gravy, whisk together the cold water and flour until well combined; add the pan juices. Cook, whisking until thickened.
Season with salt and pepper if needed. You can also add a bit of browning sauce if gravy needs more flavor. Serve gravy with meat and vegetables.