I first set the oven to 375 and seasoned the roast generously with salt and pepper. Then I dusted all sides of the roast with a light coating of flour.
The recipe calls for a Dutch oven, but I did not have one so I double checked my pots and pans warranty info and found that they are oven safe, so I used my large stock pot instead. I heated up 1/4 cup olive oil in my pot on the stove and then browned each side of the roast. Once I was done browning the roast I removed it from the pot, poured out the oil and fat and then returned it to the pot.
Then I added to the pot a heel of celery, a quartered yellow onion, 3 bay leaves, and beef broth until it covered the roast (about 98 ounces). Then I place my pot with the lid on in the preheated oven for 3 1/2 hours.
After the 3 1/2 hours was up I removed the pot from the oven discarded the vegetables and bay leaves, and skimmed the fat from the surface of the broth. I then scattered my baby carrots, chopped celery, and baby new potatoes around the roast. Covered the pot and returned it to the oven to cook for another 40 minutes or until the vegetables were tender.
Then I just removed the roast from the pot, sliced it up and placed pieces in shallow bowls topping the meat with both broth and vegetables. It was the perfect Sunday Meal on a cold winter night. It made for great leftovers too, and your husbands will love the aroma in the house while you are cooking it.