3 lb Chuck roast
1 1/2 ts Salt
1 ts Black pepper, freshly ground
1/2 ts Thyme, dried
1/2 ts Basil, dried
1/2 c Flour
2 tb Cooking oil
1 c Sliced onions
3/4 c Red wine
1/2 c Water
14 oz S&W Italian stewed tomatoes
Rub roast well with salt, freshly ground black pepper and herbs. Dust with flour and rub into meat. Heat oil in a dutch oven over medium high heat and sear roast on all sides. (Adjust heat between high and medium high so roast quickly browns.)
Remove roast, reduce heat to medium and add onions. Saute until brown, about 10 minutes. Increase heat to medium high and add wine. Reduce until thick. Add water and tomatoes; bring to a boil.
Add roast and cover tightly. Simmer on low heat two hours; turn roast two or three times. Switch off heat and let cool one hour then place dutch oven, covered, in refrigerator overnight.
The next day remove congealed beef fat from top and return to boil slowly, over medium heat. Add whole, small red, white or yellow potatoes and 3" chunks of carrot. Reduce heat and simmer one hour on low, or until potatoes are easily pierced with a fork.
If you want gravy with your pot roast, reserve some of the cold beef fat, melt it in a skillet, brown some flour in it, and stir in the pot roast liquid.