There really isn’t much you can say about pot roast except that when it is good, it is very, very good and when it’s bad it is awful.  Tender and juicy, falling apart is good; dry and hard not so much.  This one is great – another reason to own a Dutch oven.  The recipe is really simple and it takes time, but mostly oven time so while its cooking you can lounge by the pool!  I made a double batch because I really like hot beef sandwiches smothered in gravy.    

1   Heat oven to 300°. Dry the roast with a paper towel, rub with flour and sprinkle on seasoning or salt and pepper all over the roast.
2   In a large Dutch oven or oven safe pot over high heat, heat the oil. Sear the roast on all sides until really browned, about 4 minutes on each side. Remove the roast to a plate and set aside.
3   Add chopped onion and carrots to the drippings and cook until the onions just start to brown. Add the garlic and cook for another 1 minute. Add the wine, and beef broth. Put the roast back in the pot and add the bay leaves, rosemary, and oregeno.  – if you need a little more liquid to almost cover the meat, add more beef broth.  Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast and removing the lid after 2 hours.
4   Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.
5   Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. If you want a thicker sauce, mix 3 tbsp of flour in a cup of water until it is smooth, then pour into the juices a little at a time until you get the desired thickness.  Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.

Servings: 8