Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2 1/2

  pounds

  chuck roast -- trimmed

1

  tablespoon

  vegetable oil

1

  teaspoon

  seasoned salt

1/4

 teaspoon

  seasoned pepper

3

  tablespoons

  all-purpose flour

1

  medium

  sweet onion -- diced

1

  clove

  garlic -- minced

1

  cup

  carrots -- diced

1

  cup

  celery -- diced

2

  large

  Yukon Gold potatoes -- diced

1

  tablespoon

  low sodium Worcestershire sauce

1

  tablespoon

  no salt added tomato paste

1/2

  teaspoon

  dried thyme

1/2

  teaspoon

  dried rosemary

1

  cup

  red wine

1/2

  cup

  low sodium beef broth

Heat oven to 350°F.

Mix flour, salt, and pepper together. Dredge meat in flour mixture. Keep any extra flour.

Heat oil in Dutch oven to medium and brown roast on all sides. Remove from pan.

Deglaze the pan with 1/4 cup of the wine scraping up all the brown bits

Add Worcestershire sauce, thyme, rosemary, tomato paste, carrots, celery, and onions and cook until starting to soften. About 8 to 10 minutes. Add garlic and cook for 30 seconds.

Return meat to pan. Add the remaining wine and the beef broth pouring around the sides of the pan and not on the meat itself.

Cover and cook for 2 to 3 hours or until meat is almost cooked all the through.

Add potatoes and cook for an additional 20 to 30 minutes.

Remove roast from pan along with vegetables. Cover with foil to keep warm.

Strain and defat the gravy.

Pour strained gravy into a small saucepan. Heat to boiling. Add remaining flour mixture and boil stirring constantly for about 5 minutes until mixture reduces by 1/3 and thickens.

Serve gravy over meat and vegetables.

Notes: Rub the rosemary and thyme in the palms of your hand to break them up and release more flavor.

Makes 6 Servings.