Oven pot roast.

3 lb chuck roast
½ cup flour
Salt and Pepper
2 tbs olive oil
1 medium onion, sliced
2/3 cup red wine
1 tbs fresh thyme leaves
1 cup carrots, chopped
6 small Yukon gold potatoes, chopped
2 tbs flour

Apply salt and pepper to all surfaces of the chuck roast. Mix together flour, salt and pepper in a large ziplock bag. Place roast in bag, seal, and shake to coat. Heat olive oil in oven safe pan. Brown the roast on all sides until dark and crusted. Remove meat from pan. Add onions, stirring until just soft. Deglaze pan w/ red wine. Place roast back in pan with onions, piling some onions on top of the roast and leaving some under it. Add fresh thyme leaves. Cover tightly. Place in oven at 280F for about 2 hours. Remove and reserve pan drippings if liquid layer is more than ¼ way up the side of the beef. Add carrots and potatoes. Recover and cook for another hour or until the roast is falling off the bone. Remove roast and vegetables from the pan. Remove about ½ cup of the pan drippings and whisk in flour with a fork. Bring remaining drippings to a simmer adding beef broth if necessary to obtain desired volume. Whisk in flour mixture and allow to thicken, simmering over low heat. Serve over meat and veg.

As it turns out, Lunch and Dinner are very tasty steers.

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