It all starts with grass-fed chuck roast, then we add in vegetables to round out the flavor. Like any pot roast, this recipe takes a while to cook, but it’s so worth it.
Preheat oven to 300 degrees Fahrenheit.
Heat a large Dutch oven or a thick-bottomed pot on medium high.
Add oil to pot. Brown beef on all sides, then remove.
Add carrots, celery, onion, and garlic to the same pot and season with salt and pepper. Cook, stirring often, until browned. About 6 minutes.
Deglaze the pot with red wine, making sure to scrape the brown bits off the bottom of the pot.
Cover and place pot in the oven for 3-4 hours or until beef is tender.
While beef is in the oven, bring a large pot of salted water to a boil.
Add celery root and boil until very soft. About 20 minutes.
Strain celery root then mash using a potato masher or fork.
Fold in butter and season with salt and pepper. Reserve on very low heat until ready for serving.
Remove pot from oven. Temporarily remove beef and vegetables from the cooking liquid.
Reduce the cooking liquid by half and then return the vegetables to the pot.
To serve, spoon mash into shallow bowls. Cut beef into thick slices and place on top of mash. Ladle vegetables and liquid over top of beef.