Pot Roast - Wegman's Way

Tom loves pot roast.  And now that he is retired, he is even willing to make it.  It's easy when Wegman's provides the bag of prepared stew vegetables, and a very good recipe on the back of the bag. Loved how many veggies were in this version.  And the silkiness of the sauce.  The meat was delicious, and very tender.  I don't know why we don't use more of Wegman's recipes.  Lots of our friends do.
 
Pot Roast with Vegetables
from the back of a Wegman's bag of stew vegetables
2-3 pound beef chuck roast
2 T. pepper
6 T. flour, divided
2 T. olive oil
2 lb. (10 cups) assorted potatoes, carrots, onions and celery, cut into 2 inch pieces
10 oz. baby bella mushrooms
1 cup red wine
1 can (28 oz.) whole Roma tomatoes, including the juice
14 oz. beef stock
1 T. chopped fresh thyme
1 t. chopped fresh rosemary

Preheat oven to 350 degrees. Season roast with pepper, dust with about 3 T. flour, pat off excess. Heat oil in large braising pan on medium-high until oil faintly smokes. Add roast; brown, turning to brown both sides, 10 -15 minutes.

Remove from pan; set aside. Discard all but 1 T. drippings from pan. Reduce heat to medium.

Add stew vegetables; cook 4-5 minutes, stirring occasionally. Add mushrooms; cook 4-5 minutes, until lightly browned.

Add thyme and rosemary. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan.

Add tomatoes; cook 5 minutes. Add broth; heat to simmering.

Return roast to braising pan; cover.

Braise for 2 - 2.5 hours, until fork-tender. Remove pan from oven; skim fat from surface of sauce and discard. Transfer roast to platter, season to taste with salt and pepper; let rest 10 minutes. Add remaining 3 T. flour into pan liquid. Heat to simmering, stirring occasionally. Season to taste with salt and pepper.

Slice roast and serve with vegetables and sauce.
Serves 8. Active time 30+ minutes. Total time: 3 - 3.5 hours.