This is a delicious weeknight meal. Try it and let me know how you like it. Ingredients: 3-5 lb Beef Roast 4-5 cloves of garlic, left whole 1 large onion, cut into large pieces 1 can Italian Stewed Tomatoes 2 Tbsp. Herves de Provence or Italian Seasoning 2 tsp. black pepper 2 tsp. garlic salt 2 cups baby carrots 4 stalks celery 32 ounces of Beef Broth or stock 2 Tbsp Butter or Margarine 2-3 Tbsp all purpose flour Sprinkle both sides of roast with 1 tsp each of pepper, garlic salt, and 1Tbsp Herbes de Provence or Italian Seasoning. Place roast, onions and garlic in large dutch oven or pot on stove. Brown both sides of the roast until dark brown in color on medium to medium high heat. Place the stewed tomatoes and beef stock in the pot and reduce heat to low. Cover pot with lid, but place the lid on the pot so there’s enough room to “crack” the lid over the pot to allow steam to escape. Simmer on low for 3 to 3 & 1/2 hours (braising the roast). Make sure that you watch the level of the liquid, and not let it get to under half the roast. Add more broth or water as needed. The last hour of cooking, add the carrots and celery. When roast is fork tender and ready to fall apart, take everything out of the pot, leaving the liquid. Mix the butter and flour together well, and add to the pot, whisking it until dissolved and until the liquid thickens. Add the roast and veggies back to the pot to keep warm until ready to serve. ENJOY!