Pot Roast

1 (2 1/2 to 3 1/2 lb.) boneless chuck roast

Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup red wine
1 (15-ounce) can chopped tomatoes, in juice
1 can beef broth, low-sodium, low-fat
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
3 tablespoons all-purpose flour
 

Heat a large cast iron Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 6 minutes per side (don't move it while's it's searing or it won't brown well). Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.

Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, reduce heat to a low simmer (you want VERY low heat so it will end up tender, a very low simmer), and cook until the roast is just tender about 3 to 3 1/2 hours.  Turn it occasionally while cooking.