Out Flying

Hey, Readers,
I'm out on the road again, didn't bring my camera, have no kitchen in hotels, so no new posts. My food pics are trapped in my home computer.
However, I did make a yummy wine braised pot roast last week, then used the leftovers to make a Linguine Bolognese. Same ingredients, different venue.
Wine Braised Pot Roast
1 four to 6 pound pound boneless chuck roast
5 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
1 pound Cremini mushrooms, cleaned and halved or quartered
5 (or so) cloves garlic
(1) 28 oz can diced tomatoes
1 cup chicken or beef stock (homemade, if you have it)
olive oil
2 cups Red wine
3 Tbls flour
2 Tbls butter
Bouquet garni: Tie together
3 sprigs fresh thyme
2 sprigs fresh rosemary

1. Put 2 Tbls light olive oil in a big Dutch oven. Heat over medium/high heat.
2. Season roast on both sides with Kosher salt, fresh cracked pepper, and dust with flour.
3. Brown the roast in hot olive oil ,about 5 minutes each side. Ensure that the roast is a dark brown color on all sides.
4. Remove roast from pot to a plate.
5. Add 2 Tbls olive oil to pot, along with carrots, celery, mushrooms, and onion. Season with salt and pepper, and cook until Carrots are somewhat tender, about 10- 15 minutes.
6. Remove veg from pot. 
7. Whisk in 2 cups red wine, scraping off all of the browned bits off the sides and bottom of the pot.
8. Put roast and veg back into the pot.
9. Add the tomatoes and broth. Stir. 
10. Throw in the bouquet garni. Bring to a boil. Remove from heat.
    
11. Bake in a 325 degree oven for 2 1/2 hours - 3 hours
12. Turn oven down to 200 degrees and simmer until ready to eat.
13. Remove roast , veg, and bouquet garni from pot.
    
14. Rest roast, covered, 20 minutes, then slice.
15. To thicken sauce, add 2 Tbls flour to 2 Tbls softened butter. Mix into a smooth paste.
16. Add butter paste to simmering sauce and whisk in. Bring to a boil, then drop heat to simmer. 
17. Ladel sauce over roast, and serve extra on the side.
18. This is wonderful with garlic mashed potatoes.