Burgundy Pot Roast

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• whisk
• dutch oven

Directions

1. Preheat oven to 32
2. Heat oil in a large Dutch oven over medium-high heat.
3. Sprinkle roast evenly with salt and pepper.
4. Add roast to pan; cook 8 minutes or until browned on all sides.
5. Remove roast from pan.
6. Add onion and garlic to pan, and saut 6 minutes or until tender. Return roast to pan.
7. Add broth, wine, and thyme to pan; bring to a simmer. Cover and bake at 325 for 1 hour.
8. Add carrot and next 3 ingredients to pan. Cover and bake an additional 3 1/2 hours or until vegetables and roast are tender.
9. Remove roast and vegetables to a serving dish, reserving juices in pan; discard thyme sprigs.
10. 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.