Drunken pot roast!

Pot roast:
3 to 4 pound top round roast
3 cups of red wine (I use the cheap stuff in a box, he he!)
1 can beef broth
4 carrots- cut in 2 inch pieces
3 ribs of celery- cut in 3 inch pieces
1 large onion- cut in slices
4 cloves of fresh garlic
2 bay leaves
1 tablespoon dried basil and oregano
lots of salt and pepper- about 1 tablespoon each, depends on your taste.
2 tablespoons canola oil
2 tablespoons plain flour

Coat beef with salt, pepper and flour. I used an 18/10 stainless steel cooking bowl from Wolfgang Puck. Any heavy bottom, non reactive, stove top to oven pot will do. Wow, that was hard to figure out how to write. Heat pan with the canola oil. Brown the roast on all sides. Remove roast and add the wine and beef broth while scraping the bottom of the pot. Add all remaining spices, garlic and veggies. Please put your lid on the pot. Put roast back in and place in a 350 degree oven. Depending on how big your roast is will vary cooking time. But the rule is low and slow. I cooked mine for 5 hours until fork tender.

I am telling you. I love my Wolfgang Puck pots and pans. I received them as a gift for Christmas. I do not get paid to say that. I still own the Cooks Essential hard anodized cookware set from QVC! I have never been happy with that cookware set. P.S. The set cost more for the cookware from QVC.
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This meal is like a big warm hug. Admittedly, we do not eat this but, a couple times a year. It is fabulous. Remember, you can Rock That Plate!