Robin Williams Pot Roast

1 (5-pound) boneless chuck roast 

2 teaspoons salt

½ teaspoon black pepper 

2 tablespoons olive oil

3 onions, diced 

½ cup red wine 

½ cup beef broth

2 tablespoons tomato paste 

2 garlic cloves, crushed

2 carrots, cut in large chunks

2 stalks celery, cut in large chunks 

2 bay leaves

3 tablespoons flour

¼ cup water

Preheat oven to 325 degrees. Trim beef of excess fat; if necessary, cut into four even pieces to fit better in your cooking vessel. Season meat with salt and pepper.

Heat oil in a large, deep pan or Dutch oven over high heat until hot but not smoking. Brown meat well on all sides, about 2 to 3 minutes per side, and remove to a plate when done.

Turn down heat to medium-high; add onions and sauté until well browned and caramelized, scraping up all the browned bits from the pan. Add wine, broth, tomato paste, garlic, vegetables and bay leaves. Return meat to the pan, and bring to a boil. Cover and place in preheated oven. Cook until meat is very tender, about 2 to 3 hours. Halfway through cooking, turn meat over so all surfaces spend time in the liquid. When done, remove from oven, discard bay leaves, and remove celery and carrot with a slotted spoon to a dish; reserve. Take meat from pot, and keep warm. Mix up the flour and water to make a smooth slurry. Whisking constantly, drizzle slurry into the sauce and bring to a boil. Reduce the heat, and simmer sauce 3 to 5 minutes to thicken and cook out flour taste. Adjust the seasoning. Serve pot roast sliced, with vegetables and gravy. Makes 8 servings.