Oven Pot Roast

Preheat oven to 325 degrees.

Tie roast with string at 3 inch intervals. Season all sides of the roast with salt and pepper and dredge in the flour. In a dutch oven or large pan, sear all sides of the roast in vegetable oil, then remove to a separate dish.

Cut potatoes, carrots, and onions into a large dice. Mince garlic. Add chopped vegetables and garlic to the pan used to sear the roast (add more vegetable oil if necessary), and saute until softened and slightly browned. Season with salt and pepper as necessary.

Add tomatoes, Worcestershire sauce, and chicken broth to pan and stir to combine. Add roast back into pan (or, if not a Dutch oven, transfer roast and sauce mixture to a roasting pan with lid).

Place covered pan in oven for 1 hour or until internal temperature reaches 160 degrees. Reduce oven temperature to 250 degrees and allow roast to cook another 1 1/2 to 2 hours until meat is tender.

When meat is done, remove roast and vegetables to another dish and strain roasting juices to remove excess fat. Put juices on stove to heat. Add a small amount of the juices to 2 tbsp. of flour and whisk together until smooth. Add mixture back into juices slowly, whisking to avoid any lumps. Simmer sauce to thicken.

While waiting for sauce to reduce and thicken, remove string from roast and cut into slices across the grain. Once sauce thickens, serve over meat and vegetables.