Sunday Pot Roast

Step 1: Mix flour dredge ingredients together and coat outside of roast.

Step 2: Heat cooking oil in a Dutch oven, making sure there is enough to cover bottom of pan, and brown roast on all sides.

Step 3: Remove roast from Dutch oven and sprinkle in 2 tbsp flour.

Step 4: Slowly pour in broth and wine while whisking so flour does not clump.

Step 5: Continue whisking, scraping bottom as you go to loosen up the bits stuck on bottom, until well mixed.

Step 6: Bring liquid to a boil and let boil for 2 minutes.

Step 7: Remove from burner and carefully add browned roast.

Step 8: Add remaining ingredients except for dried mushrooms.

Step 9: Cover and cook in a 325 degree Fahrenheit oven for 2 and a half hours.

Step 10: Remove from oven and toss in chantrelles, these are simply for flavour and will be removed later as they are too tallowy.

Step 11: Return to oven and cook for another hour to an hour and a half or until roast is fork tender.

Step 12: Remove roast from pot and set aside.

Step 13: Strain juices and return to pot.

Step 14: If you would like gravy instead of the juices as they are, bring juice to a boil and add a mixture of 2 tablespoons corn starch to 2 tablespoons water, stirring until thickened.

Step 15: Tear apart the roast and serve with juices or gravy.