- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 lbs.
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- Dash leaf thyme
- Dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup baby carrots
- 1 small rutabaga or a few turnips, peeled and cut in chunks
- 1 medium yellow onion, cut in chunks
- 1/2 cup red wine or more beef broth
- 3 tablespoon all-purpose flour
- 3 to 4 tablespoon cold water
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in Dutch oven or large saucepan; add pot roast and brown on all sides. Add beef broth and bring to simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into saucepan and bring to boil; reduce heat to simmer and cook 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make smooth mixture. Stir into simmering broth, a little at a time, until thickened as desired. Arrange sliced pot roast and vegetables on platter. Drizzle some of the gravy over sliced beef or serve gravy on the side. Serves 6.
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