Method

1. Place roast on large cutting board and season with salt and pepper on all sides. Set aside.
2. In large nonstick skillet, heat 2 Tbsp oil over medium-high heat.
3. Generously brush fat side of roast with mustard. Place roast fat side down in skillet.
4. Brush remaining sides of roast with mustard. Continue to brown roast on all sides, adding more oil as needed.
5. Remove roast from skillet onto a clean plate; set aside.
6. In large Dutch oven, melt butter over medium-high heat. Add onions and sauté for 2-3 minutes, just until they begin to soften.
7. Add garlic and cook for another minute.
8. Add carrots and celery. Cook and stir until vegetables start to release their juices, scraping any brown bits off the bottom of the pot, 3-4 minutes.
9. Pour broth and wine over vegetables.
10. Return roast and any accumulated juices to pot. Add bay leaf and sprinkle in thyme.
11. Bring contents of Dutch oven to a boil. Reduce heat to low. Cover and simmer for 50-60 minutes, or until instant-read thermometer inserted into centre of roast registers 155˚F. Check periodically for doneness to avoid overcooking. **
12. Transfer roast to a clean plate and tent with foil to keep warm.
13. Discard carrots, celery and bay leaf and strain cooking liquid into large measuring cup. If required, top up with broth to reach 2 cups of cooking liquid; set aside.
14. In small saucepan, melt second amount of butter over medium-high heat.
15. To make roux, whisk flour into melted butter slowly until well incorporated. Add reserved cooking liquid; whisk until desired consistency is achieved.
16. Add second amount of mustard; stir to combine.
17. Season gravy with salt and pepper according to taste.
18. Slice roast into ¼-inch slices and serve with gravy.