Home-Style Pot Roast With Vegetables and Gravy

In a food storage bag, toss pot roast with the first 6 ingredients. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.

Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.

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