Oven instructions:

Preheat oven to 350 degrees F.

Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Sprinkle with Onion Soup Mix. Tuck the potatoes in around the roast, turning to coat with oil. Add the carrots and celery. Being careful not to wash off all the soup mix off the top of the roast, pour a little water over, then pour enough water down the side of the pan to reach halfway up the side of the roast. Cover tightly and place in oven. Braise for 2 1/2 to 3 hours, until fork-tender, checking the liquid level about 3/4’s of the way through. Add a little water if the liquid under about an inch deep.

When tender, remove beef & vegetables to a platter and cover to keep warm. Pour the juices from the skillet into a large measuring cup. Allow fat to settle on the top and skim off, adding about two tablespoons back to the skillet. Place skillet on a burner and heat to medium-high. Sprinkle flour over the fat and cook, stirring often, until the mixture starts to appear dry, about two minutes. Top off the drippings in the measuring cup with beef broth for a total of two cups of liquid, and add a splash of wine, if desired. Whisking vigorously, pour the drippings into the pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.

Slow cooker instructions:

Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Place beef in slow cooker. Sprinkle roast with Onion Soup Mix. Tuck the potatoes in around the roast. Add the carrots and celery. Pour about 1 1/4 cups of water into the skillet the beef was browned in and scrape up any brown bits from the pan. Being careful not to wash off all the soup mix off the top of the roast, pour a little water over, then pour the rest down the side of the slow cooker. Cover and cook on low for 8 to 9 hours or high 4 to 5 hours.

Remove the beef and vegetables from the cooker, cover, and keep warm. Set the slow cooker to high and cover with lid. In the meantime, add flour to measuring cup and slowly add about a cup of beef broth, stirring to mix. Add a splash of wine if desired. Add flour mixture to slow cooker and whisk until mixture thickens enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.