Savory Chuck or Pot Roast With Vegetables

Preheat oven to 250°F (low). Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.

In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.

Remove roast, and add onion to the pot (the liquid may become blackend, this is from the sugar and is normal). Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.

Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.

Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.