Step 1

Preheat the oven to 350 degrees F.

Step 2

Pat the beef dry with a paper towel. Combine 1 tablespoon salt and 1 teaspoon black pepper in a small bowl. Season the meat on both sides with the salt and pepper mixture. Dredge the whole roast in flour. In a 6 quart Dutch oven, heat 2 tablespoons of oil until it starts to shimmer. Add the meat to the hot oil and sear until nicely browned. about, 4 to 5 minutes. Repeat for other side and ends. Remove the roast and set aside on a large plate.

Step 3

Add remaining 2 tablespoons olive oil to the Dutch oven. Add the onions, garlic, celery, green onions, carrots, 1 tablespoon kosher salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, Worchestire sauce tomato paste, thyme and rosemary. Put the roast back into the pot and bring to a boil. Once boiled place the lid on top and transfer to the oven.

Step 4

Cook pot roast in the oven at 350F for one hour.

Step 5

Turn down the heat to 250F and cook for another 2½ to 3 hours. Remove from oven. Transfer roast to a cutting board. Remove the solids with a strainer and transfer it a food processor fitted with a blade (or transfer to a blender), puree the solids until smooth. Place the puree back into the pot. Whisk together 2 tablespoons flour in 3 tablespoons of water until fully combined, then pour it into sauce. Add the butter to the sauce as well; simmer and stir for 2 minutes. Add potatoes and carrots to sauce, bring to a boil. Once boiled turn down heat and add to roast back to the pot and let simmer for 45 minutes or until potatoes and carrots are fork tender. Serve warm with the sauce spooned over egg noodles or creamy polenta.