Created by QueenBea on October 26, 2011
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.