Tender Beef Pot Roast

• 3 lbs chuck roast
• salt and pepper
• 2 carrots, peeled and cut in 3 inch pieces
• 1 onion, sliced
• 2 garlic cloves, sliced in half
• 1 bay leaf
• 10 3/4 ounces French onion soup
• 1 cup dry red wine
• 1 1/2 cups beef broth
• 2 tablespoons all-purpose flour

1. Preheat oven to 375u0b0F.
2. Sprinkle all sides of roast with salt and pepper. Place the meat in roasting pan with tall sides. Combine carrots, onion, garlic, bay leaf, soup, 1/2 soup can of water, red wine, and broth. Pour over roast and bake, uncovered, for 3 to 4 hours, or until meat is fork tender.
3. Remove meat from pan and let it rest. Strain the pan juices into a saucpan. reserving the vegetable and discarding the bay leaf. In a small bowl whisk together the flour and 1 cup water. Stir into pan juices and bring to a boil. Continue to whisk until the gravy is thickened. Slice roast and surround with the vegetables. Serve with gravy on the side.

chuck roast, salt, carrots, onion, garlic, bay leaf, onion soup, red wine, beef broth, flour

Taken from www.food.com/recipe/tender-beef-pot-roast-534921 (may not work)