Easy to make and sooo great - pair it with the scalloped potatoes recipe, cook both at the same temp in the same oven (make the scalloped potatoes first). https://www.backyardchickens.com/forum/viewtopic.php?id=172949 Mis en place: 3 Tbls. EVO 1 3-4 lb. Chuck Tip Blade Roast, boneless 1 medium yellow onion, medium dice 2 carrots, medium dice 3 stalks celery, medium dice 8 oz white mushrooms medium dice 1 Tbls. coarsley chopped garlic 2 cups good quality red wine 1 14 oz. can stewed tomatoes 1 14 oz. can beef stock. 2 Bay leaves 3 sprigs fresh parsley, chopped fine 4 sprigs fresh thyme 2 Tbls soft butter 4 Tbls all purpose flour 4-6 oz. good port wine Preparation: Remove silverskin and any excess fat from exterior of roast. Now season very aggressively on ALL sides with garlic salt, fresh cracked black pepper and Herbs de Provence... In ovenproof dutch oven heat EVO until it almost smokes, now brown meat on ALL SIDES nicely. This might take up to 8-10 minutes. Remove from pan to plate. Now add 2nd group of ingredients (the mirepoix and mushrooms) and saute and deglaze pan with the moisture from the vegetables, scraping up any loose bits from the bottom of the pan with a wooded spatula. Cook vegetables about 7-10 minutes, adding chopped garlic about 4 minutes into sautee time. Now add red wine and simmer about 3 minutes to remove some of the alcohol. Now add meat back to pan pushing the vegetables to the sides. Add beef stock and stewed tomatoes, bay leaves, parsley and thyme. Cover pan and place in 400 degree oven with already cooking scalloped potatoes. Cook at 400 for one hour. Meanwhile take butter and flour and mix well with large fork in a cup, creaming flour and butter together. This mixture is called a Beurre Manne. Remove roast pan from oven uncover and mix in Beurre Manne and stir well. Butter will melt in hot juices to facilitate quick distribution of the flour. Recover, place back in oven and reduce heat to 325. Cook about another 45 minutes. Remove pan from oven and let stand covered about 15 minutes. Then remove meat to a platter and cover with foil. Add port to pan and place pan on medium heat and simmer stirring to break up any bits and cook until it thickens nicely, stirring to avoid any burning on bottom of pan, the time to thickent his varies depending on how hot your burner is - figure roughly 8-12 minutes. Now slice roast thinly on the bias. Serve with scalloped potatoes and ladle "gravy" over meat. Enjoy.