1/2cupred winereminder - never cook with a wine you wouldn't drink!
1 1/2cupsbeef broth
2packets Lipton Onion Soup Mix
flourenough to lightly coat meat on all sides
4Russet potatoescut into 1 inch cubes
24ouncesabout 4 cups baby carrots or peeled/chopped carrots
Lightly season meat on all sides with salt and pepper. Sear well in a heavy bottomed pan with a small amount of olive oil - preferably in an enameled cast iron dutch oven. Make sure all sides are well seared.
Remove meat from pan and set aside. Turn heat down to medium/low and add minced garlic, and onion. Adding a little more olive oil if necessary. Saute until fragrant and beginning to caramelize.
Deglaze pan with the red wine and beef broth, scraping the bottom of the pan with a wooden spoon until all the bits are released into the broth. Bring to a light simmer and stir in onion soup packets.
Sprinkle a light layer flour over all sides of the beef - if you are gluten/grain-free, taro starch or corn starch will work as a substitute. Place meat back into pan, turning once so all sides are wet.
Cover and roast at 250 degrees on center rack for 2 hours.
Remove from oven and take roast from pan. Add vegetables to pan and stir to coat well. Return meat to pan (upside-down), cover, and continue roasting for an additional 2 - 3 hours until meat and veggies are fork tender.
Pot Roast https://www.mamalovesfood.com/pot-roast/