Braised Beef Chuck Roast with Stew Vegetables

Preheat oven to 350 degrees F.

Season roast with cracked pepper blend; dust with about 3 Tbsp pan searing flour; pat off excess.

Heat oil in large braising pan on medium-high until oil faintly smokes. Add roast; brown, turning to brown both sides, 10-15 minutes. Remove from pan; set aside. Discard all but 1 Tbsp drippings from pan.

Reduce heat to medium. Add stew vegetables; cook 4-5 minutes, stirring occasionally. Add mushrooms; cook 4-5 minutes, until lightly browned.

Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan. Add tomatoes; cook 5 min. Add broth; heat to simmering. Return roast to braising pan; cover.

Braise on center rack of oven 2-2 1/2 hours, until fork-tender. Remove pan from oven; carefully remove lid. Skim fat from surface of sauce and discard. Transfer roast to platter, season to taste with salt and pepper; let rest 10 minutes.

Stir in thyme and rosemary and remaining 3 Tbsp pan searing flour. Heat to simmering, stirring occasionally. Season to taste with salt and pepper. Slice roast and serve with vegetables and sauce.

Option: Finish by drizzling with Pumpkin Seed Oil.