Herbed Pot Roast

• 4 lbs boneless chuck roast (bone-in ok too)
• 2 tablespoons flour
• 2 teaspoons celery salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 tablespoons vegetable oil
• 1 piece fresh gingerroot, peeled
• 1 teaspoon oregano
• 12 teaspoon marjoram
• 12 teaspoon thyme
• 5 -6 whole allspice
• 2 bay leaves
• 1 cup beef stock
• 12 cup red wine
• potatoes or carrots or onions or celery, etc

1. Mix together the flour, celery salt, mustard and pepper.
2. Dredge the roast on all sides with the mixture.
3. Heat the veggie oil in a Dutch oven.
4. Add the roast and brown on all sides.
5. Add the remaining ingredients except for the veggies.
6. Cover and simmer 2 1/2 to 3 hours.
7. Add veggies the last hour if using.
8. Make a slurry from flour and water and thicken the gravy as desired.

chuck roast, flour, celery salt, black pepper, mustard, vegetable oil, fresh gingerroot, oregano, marjoram, thyme, whole allspice, bay leaves, beef stock, red wine, potatoes

Taken from www.food.com/recipe/herbed-pot-roast-221523 (may not work)