Burgundy Pot Roast

• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• fresh ground black pepper
• 4 1/2 - 5 lbs chuck or 4 1/2-5 lbs rump roast
• 3 garlic cloves, sliced
• 2 tablespoons vegetable oil
• 1 cup Burgundy wine
• 1 cup beef broth
• 2 tablespoons ketchup
• 1 yellow onion, sliced
• 1 bay leaf
• 6 new potatoes, halved
• 5 carrots, cut diagonally into 1 inch pieces
• gravy (See note.) (optional)

1. Preheat oven to 325 degrees.
2. On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
3. Roll meat in remaining mixture to coat and pat so it sticks to the meat.
4. With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
5. In a large Dutch oven over medium-high heat, warm oil.
6. Brown the roast on all sides, about 10 minutes.
7. Transfer roast to a plate.
8. Add wine, broth and ketchup to the pan and stir to loosen browned bits.
9. Add onion and bay leaf and bring to a boil.
10. Return the roast to the pan and bake, covered, 2 1/4 hours.
11. Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
12. Let roast stand about 10 minutes and then slice.
13. On a platter, arrange beef slices in the center and surround with vegetables.
14. Garnish with bunches of parsley.
15. Serve with gravy, if desired.
16. Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

allpurpose, paprika, thyme, salt, fresh ground black pepper, chuck, garlic, vegetable oil, burgundy wine, beef broth, ketchup, yellow onion, bay leaf, potatoes, carrots, gravy

Taken from www.food.com/recipe/burgundy-pot-roast-474872 (may not work)