Preheat oven to 325°F (lower and slower gives the most tender results).

Wash and chop all vegetables. Pat roast dry and season generously with salt and pepper.

Heat olive oil in your Dutch oven over medium-high heat.

Sear the beef on all sides until deeply browned (about 3–4 minutes per side).

Lower heat to medium. Add onions, carrots, celery, and garlic to the pot. Cook about 5 minutes until slightly softened.

Stir in oat flour and tomato paste. Cook 1–2 minutes until everything is well combined and fragrant.

Pour in red wine, scraping up any browned bits from the bottom. Simmer for about 5–10 minutes to reduce slightly.

Return roast to pot. Add beef stock and herbs.

Bring to a gentle simmer, cover with lid, and transfer to oven.

Cook covered for 3½–4 hours, or until fork-tender and easily shreddable.

Taste gravy and adjust salt or pepper as needed.

Serve warm with sauce spooned over the top. Finish with fresh parsley.

Creamy mashed potatoes

Roasted veggies

Buttered noodles

Crusty bread