Recipe for a mouthwatering gourmet pot roast:

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One 4 lb beef pot roast.
1 tablespoon of olive oil.
3 pieces of celery (4-inch).
1 large carrot, cut in chunks.
1 large onion, quartered.
1/2 teaspoon of rosemary.
1/2 teaspoon of thyme.
1 slice of bacon, cut into 6 pieces.
1/3 cup of Burgundy wine.
1/2 cup of water.
2 bay leaves.
1 1/2 teaspoons of salt.
1/4 teaspoon of pepper.
1 teaspoon of flour.

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In a Dutch oven, brown the roast in the olive oil.

In a skillet, cook the celery, carrot, onion, rosemary, thyme and bacon pieces, stirring constantly and until the onion is golden; then add to the meat.

Add the Burgundy wine, water, bay leaves, salt and pepper.

Cover and simmer for 2 1/2 hours.

Thicken the liquid with flour blended with a little cold water or wine, then cook for another 30 minutes.

Strain the liquid, discarding vegetables and bay leaves.

Serve the gravy with sliced roast.

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For more recipes like this, see the pot roast recipe website.