Chef Chuck's Pot Roast

Pot roast with vegetables is a hearty and rustic dinner, a comforting meal for a chilly evening.
The gravy was loaded with brilliant flavors. The roast was so tender due to the slow and low stove top cooking.


Pot Roast
1 large pot roast (eye round)
1 tablespoon olive oil
2 tablespoons butter
flour
salt and pepper
1 onion, thick slices
3 carrots, large pieces
3 celery stalks, large pieces
3 garlic cloves, chopped
1/2 cup red wine
1 cup tomato sauce
2 cups beef broth
1 tablespoon rosemary, chopped fine
3 potatoes, cut large

Bring meat to room temperature, combine flour, salt and pepper and coat all sides. In a large pot heat olive oil and butter and brown well on all sides of roast. Remove, cover and set aside. Saute onions, carrots and celery for about 5 minutes, add garlic. Pour in wine, tomato sauce, broth and rosemary. Cover and let simmer for 2 hours, add potatoes and leave lid off for an additional half hour.