If using a beef roast, cut into 2 inch chunks. Toss with 3 tablespoons olive oil and steak rub until evenly coated. Place on a grill pan in an even layer.

Prepare a grill fire to 300° with hickory or pecan for smoke flavor.

Cook beef over indirect fire with the grill closed for 45 minutes to an hour.

Meanwhile, make the roux. Add 1/4 cup plus 2 tablespoons olive oil to a pan and place over medium- low heat. Sprinkle flour, stirring continually. Cook until mixture is chocolate brown. Remove from heat and set aside.

When beef has reached 180°, remove from grill.

In a dutch oven or large soup pan, add 3 tablespoons olive oil and place over medium heat. Add onions, carrots and celery. Season with salt and pepper. Stir often until vegetables are softened.

Mix the roux into the vegetables and then the beef broth. Bring the mixture to a boil and add the diced potatoes.

Lower heat to medium- low and add in the grilled beef and mushrooms.

Cook, stirring occasionally until potatoes are cooked through and beef is fork tender.

Remove from heat and serve immediately