Sunday Pot Roast

Ingredients

  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-5 pound beef rump roast
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 4 carrots, peeled and diced
  • 1 teaspoon herbes de Provence
  • 1 cup beef broth
  • 1 cup red wine

Directions

  1. Combine flour, salt and pepper and rub into roast.
  2. Heat vegetable oil in a 5-7 quart Dutch oven over medium-high heat; brown meat on all sides.
  3. Add onions and garlic, cover and cook over low heat 10 minutes.
  4. Add carrots, herbes de Provence, broth and wine.
  5. Cover tightly and simmer 4-5 hours, until meat is fork tender.
  6. Serves 8.