VFM Pot Roast serves 4 to 6

3 to 31/2 lb Boneless Beef Chuck Roast
2-3 tbls Olive Oil
Salt and pepper
1 medium onion finely chopped
1 medium carrot finely chopped
2 celery ribs finely chopped
2 garlic cloves finely minced
2 tbls flour
1 tbsp dried thyme
2 cups dry red wine
2 cups beef broth
½ cup Maine jam & jellies pepper jelly

One 4-5 qt heavy ovenproof pot with lid

Preheat oven to 325 degrees

Heat oil in pot over moderately high heat until hot but not smoking. Pat meat dry and sprinkle with salt and pepper. Brown meat in hot oil on all sides about 10 minutes total. Lower heat to moderate if pot begins to scorch. Transfer meat to plate.

Add vegetables to pot and another tablespoon of oil if necessary and sauté until vegetables are softened and golden brown. Add flour and stir to incorporate into vegetables. Add thyme and wine and mix well to avoid lumps of flour and boil until liquid is reduced by half about 5 minutes. Add beef broth and pepper jelly, and bring to a simmer, then return meat along with any juices to pot. Cover pot with lid and transfer to oven. Cook until meat is very tender, 2 ½ to 3 hrs. Transfer meat to a cutting board. Skim fat from surface of sauce, adjust seasonings, and strain sauce if desired. Slice meat across the grain and serve in the sauce.