-3 pounds boneless beef shoulder roast
-1/2 cup (1 stick) butter
-2 cups large diced carrots
-2 cups large diced celery
-2 cups large diced onion
-1/4 chopped garlic
-2 tbls chopped fresh thyme
-1 cup all purpose flour
-1 cup burgundy wine
-6 cups beef broth (48 oz container)
Clean, peel, and dice the carrots.
Heat 1/4 cup oil in heavy pan. Pan should be oven safe and have the ability to be covered. I use a Cast Iron Dutch Oven (http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK)
Brown the meat on all sides. That will take about 2-3 minutes on each side. Do not let it scorch. Remove the meat once browned on all sides and set aside.
Add the stick of butter to the pan.
After the stick of butter has melted, add carrots, celery, onion, garlic and fresh thyme. Saute’ until vegetables are tender (about 10 min).
Stir in the one cup of flour and continue cooking until flour is lightly browned (about 7 min). Lightly brown the flour.
Stir in the wine.
Stir in the beef broth.
Add the meat back into the pan. Cover and bake for 40 minutes to an hour, or until roast is fork tender. Bake until fork tender