Will wonders never cease? I actually got this recipe from my daughter and didn't even know she knew how to cook! Of course,she is married to a chef, so she doesn't HAVE to cook....:-). Anyway, I cooked a roast using this recipe this week and the family went WILD over it! I used the slow cooker, cooked it about 8 hours on low and it was "to die for". You can add potatoes when cooking it, but I prefer mashed potatoes with the gravy, so that is what I did.
Cover the bottom of a skillet or Dutch oven with the olive oil and heat.
Dredge the roast through the seasoned flour and shake off any excess.
Brown the roast on all sides in the oil and set roast aside.
Add the chopped veggies and minced garlic to the olive oil. Saute' until onions are caramelized stirring so as not to burn.
Add tomato paste. Mix with sauteed veggies.
Add wine. Reduce heat and simmer for a few minutes. If sauce seems too thick, add more wine. (I use cooking wine, but you can use any kind you have on hand or wine of your preference) If you prefer not to use wine, you can use beef stock.
If cooking on top of the stove or in the oven, place the roast back into the pot and add enough beef stock to cover the roast. If cooking in a slow cooker, transfer the gravy and roast to the cooker and cover the roast with the beef stock.
If cooking on the stove, cook low for approx 3 hours, stirring the gravy every 30 minutes so it won't burn. If cooking in the oven, on 350 degrees for about 3 hours (no need to stir). In a slow cooker, cook according to the directions of your cooker.
30 minutes before the roast is done, remove it from the sauce, and slice it against the grain.
While the roast is out of the gravy,stir in a can of cream of mushroom soup to the gravy to thicken it. Return the roast slices, and finish cooking.