Pot Roast Provencal

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Pot roast, with a french twist.

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Steps

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Dust meat with flour.

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Brown meat in olive oil on high heat.

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Set aside meat and turn down to medium heat.

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Add potatoes , carrots and garlic and cook gently for 15 minutes.

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Add tomato paste and herbs and cook for another 5 minutes.

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Add wine and beef stock and mix well.

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Return meat to pan and heat to simmer.

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Cover and braise in oven at 350 for 2 hours.

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Uncover and cook for another 30 minutes or until meat is tender.

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Place meat on platter , surround with vegetables and pour some of the gravy over top.

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Serve remaining gravy on the side.

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Ingredients

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boneless chuck roast, flour, olive oil, tiny new potatoes, baby carrots, garlic cloves, tomato paste, fresh rosemary, fresh marjoram, fresh thyme, dry red wine, beef stock