Pot roast

Cut the celery, carrots and onion into large rough pieces; peel and smash the garlic.

Season the beef really well with salt and pepper. Preheat a Dutch oven over medium-high heat.

Preheat the oven to 325.

Roll the sides of the beef in the salt and pepper and sear it in a little oil until well colored on both sides; remove.

Add a little more olive oil and the vegetables with a pinch of salt; cook a few minutes just to color them.

Add the red wine and cook about 30 seconds.

Raise the heat slightly, add the flour and cook until smooth with no raw bits, about 30 seconds.

Add the water or stock, the dried herbs, granulated garlic and onion and the bouillon; stir in a few dashes of Worcestershire and about a tablespoon of apple cider vinegar.

Nestle the seared beef into the pot, cover with a lid and cook in the low oven, 3 to 4 hours.

If using potatoes, add them halfway through the cooking time so they do not turn mushy.

After about 4 hours total, stir fresh parsley into the broth.

Optionally make it a day ahead and chill, so the fat solidifies on top and can be scooped off.

Pull the beef apart into big chunks with a fork rather than slicing, removing pieces of fat; serve with the vegetables, broth and parsley, adjusting seasoning to taste.