Pot Roast Provencal

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (3 lb) boneless chuck roast
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 lb tiny new potatoes
• 1 lb baby carrots
• 3 garlic cloves
• 6 ounces tomato paste
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh marjoram
• 1 teaspoon fresh thyme
• 2 cups dry red wine
• 3 1/2 cups beef stock

Recipe

• 1 dust meat with flour.
• 2 brown meat in olive oil on high heat.
• 3 set aside meat and turn down to medium heat.
• 4 add potatoes, carrots and garlic and cook gently for 15 minutes.
• 5 add tomato paste and herbs and cook for another 5 minutes.
• 6 add wine and beef stock and mix well.
• 7 return meat to pan and heat to simmer.
• 8 cover and braise in oven at 350 for 2 hours.
• 9 uncover and cook for another 30 minutes or until meat is tender.
• 10 place meat on platter, surround with vegetables and pour some of the gravy over top.
• 11 serve remaining gravy on the side.