Herbed Pot Roast

This is a dressed up "yankee-style" pot roast. No tomato sauce here! The herbs and spices really blend together well for a delicious gravy. You could probably finish this in the crock pot as well. Thicken the gravy at the end with a slurry made from flour and water.

• Ready In: 3 hrs 20 mins
• Serves: 6-8

Ingredients

• 4  lbs  boneless chuck roast (bone-in ok too)
• 2  tablespoons flour
• 2  teaspoons  celery salt
• 1  teaspoon black pepper
• 1  teaspoon dry mustard
• 2  tablespoons  vegetable oil
• 1  piece  fresh gingerroot, peeled
• 1  teaspoon oregano
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon thyme
• 5 -6  whole allspice
• 2  bay leaves
• 1  cup  beef stock
• 1⁄2 cup red wine

• vegetables as desired

•  potatoes or  carrots or  onions or  celery, etc

Directions

1. Mix together the flour, celery salt, mustard and pepper.
2. Dredge the roast on all sides with the mixture.
3. Heat the veggie oil in a Dutch oven.
4. Add the roast and brown on all sides.
5. Add the remaining ingredients except for the veggies.
6. Cover and simmer 2 1/2 to 3 hours.
7. Add veggies the last hour if using.
8. Make a slurry from flour and water and thicken the gravy as desired.