Pot Roast

Ingredients

• 4 lbs. boneless chuck roast
• Coarse kosher salt
• Freshly cracked pepper
• 1 tablespoon canola oil
• 1 large red onion, sliced
• 4 cloves garlic, minced
• 1 1/2 cup cabernet sauvignon (or your favorite red wine), divided
• 1 (26 oz.) box beef stock
• 2 tablespoons concentrated tomato paste
• 2 tablespoons Dijon mustard
• 2 bay leaves
• 3 stalks fresh rosemary
• 8 large carrots, cut into 1/2 pieces
• 1 (28 oz.) bag baby potatoes, sliced in half
• 4 stalks celery, cut into 1/2 pieces
• 1 1/2 tablespoon butter
• 1 1/2 tablespoon flour
• 1 1/2 cups beef stock (reserved from the roast)