My Kitchen, My World - USA - Sunday Lunch Perfect Pot Roast

This month's journey in My Kitchen, My World is the good ole USA. Check out the site to see what the other travelers made!  mykitchenmyworld.blogspot.com When I thought of American food, the first thing that came to mind was hamburgers, then hot dogs, and then roast beef. I think I was hungry! Growing up, my mom made roast beef every Sunday for the after-church lunch. It was not a fancy roast, just meat and potatoes, carrots, and onions placed around it and oven baked for a long time. But it was really good. Today, I want to share my version of that with you all which is a little fancier than the one of my childhood.

1 (4 to 5-pound) prime boneless beef chuck roast
Kosher salt and freshly ground black pepper
All-purpose flour
Olive oil
4 cups carrots
2 onions chopped in quarters
Four stalks celery cut into two inch pieces
2 large garlic cloves, peeled and crushed
2 cups red wine, such as Cabernet or Burgundy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock
1 tablespoon unsalted butter
Directions
Preheat the oven to 325 degrees F.
Dredge the roast in flour and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper. Heat 2 tablespoons olive oil over medium heat and sear the roast for 4 to 5 minutes, until nicely browned on each side. Remove the roast from the pan.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, just until tender. Add the wine, tomatoes, chicken stock, 2 teaspoons salt, and 1 teaspoon pepper. Put the roast back into the pot and cover. Place in the oven for one hour, then turn the heat down to 250 degrees F and cook for about 2 1/2 more hours, until the meat is tender. Enjoy!