Adapted from Brett Anderson in The New York Times
3 pound boneless beef chuck roast
3 tablespoons canola oil
4 tablespoons butter
2 medium onions, chopped
4 carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
10 small yellow potatoes cut in quarters
8 oz white button mushrooms, chopped
2 parsnips, peeled and cut into 2-inch pieces
1 head garlic, top cut off to expose cloves
¾ cup tomato paste
2 bay leaves
3 sprigs rosemary
1 ½ cups red wine
4 cups beef broth
Preheat oven to 340 degrees. Season meat generously with Crop Duster. On the stove top, heat oil in a large Dutch oven, or other heavy roasting pan with a lid, over medium-high heat. Sear the meat until a dark crust forms, 3 to 4 minutes per side. Remove meat to a plate.
Reduce heat to medium and add butter to the pan. Melt the butter and add the whole head of garlic and vegetables, stirring frequently and scraping the bottom of the pot, until the vegetables start to color, 8 to 10 minutes.
Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes.
Add bay leaves, rosemary and wine and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes. Add 1 tbsp Feather Duster. Taste for seasoning.
Return meat to the pot. Add broth, then cover the pot and transfer to the oven. Cook for 2 hours and 20 minutes.
Let roast sit at room temperature for at least 10 minutes. Remove meat to a cutting board to slice. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the stew and discard the skins. You could also remove the veggies and whisk in flour to the gravy to thicken it and return the veggies to the pot (I did that).
Serve slices of meat in shallow bowls along with the vegetables and a generous amount of cooking liquid ladled over top.