Pot Roast Provencal

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons flour
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 3/4-3 lbs boneless beef chuck roast
• 2 tablespoons vegetable oil
• 3 small onions, peeled
• 3 large celery ribs, diced
• 3 garlic cloves, minced
• 3/4 lb baby carrots
• 3/4 lb tiny new potatoes, halved
• 1 (6 ounce) can tomato paste
• 1 tablespoon herbes de provence
• 2 cups red wine
• 3 1/2 cups low sodium beef broth
• salt, to taste
• ground black pepper, to taste

Recipe

• 1 preheat oven to 350°f.
• 2 in a small bowl, stir together flour, salt and pepper. dust roast with seasoned flour, patting off excess.
• 3 pour oil into a heavy-bottomed dutch oven with a tight-fitting lid over medium-high heat. when oil faintly smokes, add roast. turn to brown on all sides, 8-10 minutes. remove meat to a plate and set aside. remove 1 tbsp of drippings and discard the rest.
• 4 add diced onion and celery to drippings in pot. saute until onion softens and both are translucent, 3-5 minutes. add garlic and saute 1 minute or until fragrant. add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
• 5 add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. simmer 5 minutes, or until wine reduces by at least 2/3.
• 6 add carrots, potatoes and pearl onions. return meat to pot and add broth. heat to simmering.
• 7 cover tightly and transfer to oven. bake, covered, 2 hours. carefully remove lid and bake another 30 minutes, or until beef is fork-tender. skim off and discard any accumulated fat.
• 8 transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. adjust seasoning of sauce with salt and pepper to taste. serve with vegetables and gravy alongside.