Italian-Style Pot Roast

Ingredients

• 4 pounds chuck roast
• 1-2 tablespoon flour
• salt & pepper to taste
• olive oil
• 2 medium onions, diced
• 2 carrots, minced
• 3 stalks celery, minced
• 5 cloves garlic, minced
• 3 fingers rosemary, leaves removed and chopped
• 3 stems thyme , leaves removed and chopped
• 1 cup red wine
• 1-2 cups stock, beef
• 1 medium can tomatoes, drained

Method

• Dust roast with flour and season with s/p. Sear all around in hot olive oil in Dutch oven. Remove roast from pan and hold.
• Pour off fat from pan. Add about a tablespoon of olive oil and add onions, carrots and celery. Cook over medium heat scraping the bottom of the pan as the vegetables release their juices, gathering the delicious "nummy-scrummies". Add the garlic, rosemary and thyme and cook gently until fragrant. Deglaze with the red wine. Cook briefly, reducing slightly. Add the stock & the tomatoes.
• Return the roast to the pan with the liquid. Cover and cook 1 1/2-2 hours in 350F oven until fork tender.
• Serve with golden mashed potatoes and vegetable of choice; or with polenta or pasta.

Notes

• SOURCE: Apple Charlotte