Pot Roast Provencal

• 2 tablespoons flour
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 3/4 - 3 lbs boneless beef chuck roast
• 2 tablespoons vegetable oil
• 3 small onions, peeled
• 3 large celery ribs, diced
• 3 garlic cloves, minced
• 3/4 lb baby carrots
• 3/4 lb tiny new potatoes, halved
• 1 (6 ounce) can tomato paste
• 1 tablespoon herbes de provence
• 2 cups red wine
• 3 1/2 cups low sodium beef broth
• salt, to taste
• ground black pepper, to taste

1. Preheat oven to 350u0b0F.
2. In a small bowl, stir together flour, salt and pepper. Dust roast with seasoned flour, patting off excess.
3. Pour oil into a heavy-bottomed Dutch oven with a tight-fitting lid over medium-high heat. When oil faintly smokes, add roast. Turn to brown on all sides, 8-10 minutes. Remove meat to a plate and set aside. Remove 1 tbsp of drippings and discard the rest.
4. Add diced onion and celery to drippings in pot. Saute until onion softens and both are translucent, 3-5 minutes. Add garlic and saute 1 minute or until fragrant. Add tomato paste and herbs and cook, stirring frequently, 3 minutes until tomato begins to brown.
5. Add wine, stirring to loosen any fond (browned bits) on the bottom of the pot. Simmer 5 minutes, or until wine reduces by at least 2/3.
6. Add carrots, potatoes and pearl onions. Return meat to pot and add broth. Heat to simmering.
7. Cover tightly and transfer to oven. Bake, covered, 2 hours. Carefully remove lid and bake another 30 minutes, or until beef is fork-tender. Skim off and discard any accumulated fat.
8. Transfer beef to a clean platter and rest, tented with foil, 10 minutes before serving. Adjust seasoning of sauce with salt and pepper to taste. Serve with vegetables and gravy alongside.

flour, salt, ground black pepper, chuck roast, vegetable oil, onions, celery, garlic, baby carrots, tiny new potatoes, tomato paste, red wine, beef broth, salt, ground black pepper

Taken from www.food.com/recipe/pot-roast-provencal-337124 (may not work)