Burgundy Pot Roast

• 2 teaspoons olive oil
• 1 (4-pound) sirloin tip roast, trimmed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 4 cups sliced onion
• 4 garlic cloves, minced
• 1 (14-ounce) can less-sodium beef broth
• 1 cup Burgundy or other dry red wine
• 4 thyme sprigs
• 7 carrots, sliced into 1-inch pieces
• 5 celery stalks, coarsely chopped
• 1 pound red potatoes, coarsely chopped
• 3 plum tomatoes, chopped
• 3 tablespoons all-purpose flour

1. Preheat oven to 325u0b0.
2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with salt and pepper. Add roast to pan; cook 8 minutes or until browned on all sides. Remove roast from pan.
3. Add onion and garlic to pan, and saute 6 minutes or until tender. Return roast to pan. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325u0b0 for 1 hour.
4. Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.
5. Combine flour and 1/2 cup pan juices in a small bowl, stirring with a whisk. Return mixture to pan. Bring to a simmer over medium heat; cook 15 minutes or until thick. Slice or shred roast; serve with vegetables and gravy.

olive oil, salt, freshly ground black pepper, onion, garlic, beef broth, red wine, thyme, carrots, celery stalks, red potatoes, tomatoes, allpurpose

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