What all pot roast wishes it could be.  Kumy loves this.

5 lbs. chuck or round roast or whatever you use for pot roast
2-3 Tbsp olive oil

Heat oil in a dutch oven. Add meat and brown it all over. Remove from pan.

2 carrots, halved and chopped into 2-3″ sections
1 large yellow onion, chopped
3 cups dry red wine

Heat a little more oil in the pan. Add carrots and onions and cook for 2-3 minutes.

3 cups dry red wine
1 tsp salt
1/2 tsp black pepper
beef stock
one large tomato, diced or 1 can chopped tomatoes with juice
1 Tbsp parsley
6 peppercorns
3 cloves
4 allspice berries
1 tsp thyme
3 cloves garlic

Add all else to pot and cover with foil and a lid. Bake at 400 for 15 minutes, then reduce heat to 325 and cook for 2 – 3 hours.

Remove meat, cover with foil and let rest.

2 Tbsp cornstarch
2 Tbsp cold water

Strain the veggies out of the pot, and stir in a cornstarch slurry of cornstarch and cold water.  Cook on medium heat, stirring constantly until gravy thickens. Check seasonings and add salt and pepper to taste.

Serve roast beef with gravy, strained veggies and roasted potatoes. So delish!

My Mom always added quartered potatoes to her pot roast, and you can do that, too.