Cool Weather Port Wine Pot Roast


1 4-5 Pound Pot Roast (Chuck Roast, Top Round or Gooseneck Tender)
6 Cups of Beef Consommé or Stock
Drizzle of Olive Oil
2 Medium Onions
¾ Pound of Baby Carrots
¾ Pound of Small New Potatoes
1/2 Bunch of Celery
2 tsps. minced Garlic
3 Bay Leaves
2 tsps. Herb de Provence Seasoning blend
1 tsp of Thyme
1 cup of Flour
1 Cup of Port Wine


Preheat oven to 325 degrees.

Season Flour with Salt and Pepper. Drizzle Olive Oil in bottom of Dutch Oven. Coat Roast with seasoned flour mix and Brown all sides, 3-4 minutes on each side.

Cover with Beef Stock and Wine, Bay leaves, Herbs de Provence and garlic. Cook for about 3 ½ Hours. Add vegetables and cook for 1 hour more.