Preheat oven to 325 degrees F.
Allow chuck roast to sit out at room temperature for 30 minutes.
Season liberally with coarse kosher salt and pepper.
Over medium-high heat, add the canola oil to a large pot with lid.
Add the roast to the pot and brown meat, about 4 minutes per side.
Remove the roast, place on a plate and set aside.
Pour about 1/2 cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.
Reduce heat to medium.
Add onions and garlic and cook for 5 minutes.
Add the stock and the remaining wine.
Stir in tomato paste, Dijon mustard and bay leaves.
Place the roast back into the pot, add rosemary stalks, cover and place in the oven.
Cook for 4 hours.
After 4 hours, remove from oven and add the carrots, potatoes and celery.
Place the lid back on and cook for 1 more hour in the oven.
Remove the roast and place on a large platter.
With a slotted spoon, remove all the vegetables and place with the roast.
Ladle 1 1/2 cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
- In a small saucepan, melt butter over medium heat.
- Add flour and cook for 1 minute while stirring.
- Slowly add beef stock into pan with the butter and flour.
- Stir until all incorporated and lump free.
- Bring to a boil while stirring, reduce heat and cook until slightly thickened.
Spoon gravy over meat and vegetables before serving.