Step 1

Begin by preheating your oven to 350 degrees Fahrenheit and patting the roast dry with a paper towel.

Step 2

Next, add the olive oil to a Dutch oven or other heavy pan and heat on your stovetop over medium heat.

Step 3

Add the roast to the pan and brown the meat on all sides, making sure it gets a good sear but does not burn.

Step 4

Remove the meat from the pan and set it aside on a platter.

Step 5

Add the butter to the pot and allow it to melt. Once it's melted, add the carrots, onion, garlic, and rosemary.

Step 6

Saute until the vegetables are just tender.

Step 7

Next, stir in the flour and allow the mixture to continue cooking until the flour has been lightly browned.

Step 8

Now, turn the burner down to low heat and add the wine and broth, stirring until everything is well combined.

Step 9

Next, add the roast back into the pan. Cover and bake for 3.5 - 4 hours until the meat is fall-apart tender.

Step 10

When the tender pot roast is done cooking, remove it to a serving platter and, using two forks, gently shred the meat.