Pot Roast Provençal

Methods/Steps

1. Preheat the oven to 350 degrees. Season the chuck roast with salt and pepper and dredge it in flour, patting off the excess.

2. Heat the oil in a large braising pan over medium-high heat, until the oil faintly smokes. Add the beef and brown it, turning to cook all sides, 8-10 minutes.

3. Remove the meat from the pan and set it aside. Discard all but 1 tablespoon of the drippings from pan. Add the onion, carrots and celery to the pan and cook 4-5 minues. Add the garlic and cook 8-10 minutes longer, untll the vegetables begin to get tender and the onions are translucent.

4. Add the tomato paste and the Herbes de Provence and cook, stirring, 3 minutes. Add the wine, stirring to loosen the browned bits from the bottom of the pan. Bring the liquid to a simmer and cook 5-10 minutes, until it has almost completely evaporated.

5. Return the meat to pan and add the diluted Glace de Viande Gold®and potatoes. Bring the liquid to a simmer, cover the pan and transfer it to the center rack of the oven.  Braise the beef for 2 hours, then remove the lid and cook 30 minutes longer, or until the beef is fork-tender. Skim the fat from the surface and discard it. Season the braising liquid to taste with salt and pepper.  Transfer the beef to a warm platter and ladle the braising liquid and vegetables over the beef.