Pot Roast in Tomato Sauce

Preheat oven to 350F.

Pour the oil into a large oven safe pot/Dutch oven over medium high heat, season the roast with salt and pepper and sear in the pot until browned on all sides. Remove the roast to a large plate. Add the carrots, onions, celery and garlic to the pot and sauté until tender. Place the roast back into the pot, add the tomatoes, wine and enough chicken stock to nearly cover the meat. Add the thyme, put the lid on and cook in the 350 degree F oven for 3 hours.

When done, remove from oven. Allow the cooked roast to cool before slicing. Strain as many of the vegetables from the pot as you like but this sauce is rustic and can be chunky.

Thicken the sauce by stirring in the flour. Slice the meat and add the slices back into the pot to reheat over medium heat until it’s heated through and sauce is thickened.