Source: dLife

Tender pot roast with red wine, tomato paste, and garlic.

Servings

2 lb Beef, chuck blade roast, lean, raw, choice, 1/4" trim
0.75 cup red wine (dry)
2 tbsp tomato paste
1 tbsp fresh sage , snipped (or 1/2 tsp ground sage)
10 medium garlic cloves , halved
2 Bouillon, beef, powdered, cube (or 2 tsp beef bouillon granules)
0.25 tsp black pepper
1 tbsp vegetable oil
4 potatoes, fresh, medium , peeled and quartered (or 11/4lbs tiny new potatoes)
4 medium carrots , cut into 2-inch pieces
2 small onions , cut into wedges
2 medium celery stalk , bias-sliced into 1-inch pieces
0.5 cup cold water , cold
0.25 cup white all purpose flour

1 Take meat and trim away the fat. In a plastic bag place the meat and set the bag into a shallow dish.
2 Combine the red wine or tomato juice, tomato paste, sage, garlic, beef bouillon granules, and pepper in a small bowl to make the marinade.
3 Pour marinade mixture over meat and seal the plastic bag. Place bag in refrigerator and allow meat to marinate for 6 to 24 hours, occasionally turning the bag. Reserving the marinade, drain the meat.
4 Brown the meat on both sides in the hot oil, in a Dutch oven. Drain fat . Take marinade and pour over meat. Bring meat and marinade to a boil and reduce the heat. Cover meat and let simmer for one hour.
5 Add potatoes, carrots, onions and celery. Cover meat and vegetables and let them simmer for 45 to 60 minutes or until meat and vegetables are tender, if necessary adding water. Take meat and vegetables and transfer to a platter while gravy is being prepared cover the meat to keep it warm.
6 Measure pan juices for gravy, skimming off the fat. Add water to equal 1 3/4 cups liquid if necessary. Take 1/2 cup water and combine with flour. Stir water and flour mixture into juices. Cook and stir this mixture until it becomes thickened and bubbly. After mixture is thickened and bubbly cook for 1 additional minute. Season gravy with salt and pepper to taste, and pour gravy over meat and vegetables.