Pot Roast
  1. 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.)
  2. Remove roast, reduce heat to medium and add onions. Saute until soft and golden, about 10 minutes. Increase heat to medium high and add wine. Reduce until thick. Add water and tomatoes; bring to a boil.
  3. Add roast and cover tightly. Simmer on low heat at least two hours, or until meat is tender when pierced with a fork. Turn roast over halfway through cooking time.
  4. 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.
  5. Remove roast and vegetables to a warmed serving dish. If braising liquid is too thin to serve as a gravy, bring it to a boil and thicken with cornstarch slurry or roux. Slice beef and arrange slices in dish; strain gravy over roast and vegetables and serve.