Pot Roast

3-5 lb chuck roast (well marbled)
2 T oil
1 pkg dry onion soup mix
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
Potatoes (optional)
Carrots (optional)
pepper
salt


Pre-heat oven to 350°F. Pat off excess moisture from roast with clean paper towels to enhance the browning of the meat. In a dutch oven, heat the oil over high heat,  add the meat and sear it thoroughly, use a pair of tongs to turn it. (Do not poke with fork) When a nice brown crust has developed on all sides of the meat, add vegetables and sprinkle with onion soup, cover with a tight-fitting lid and transfer the whole thing to the oven. (Use foil under lid if not tight fitting) Bake 30 minutes, turn heat down to 200° and cook 4-6 hours or until the meat is tender.

Remove roast from the oven and leave the meat and vegetables in the broth while you make the sauce. Ladle out two cups of the broth and pour it through a mesh strainer. Skim off any fat from the top. Heat the butter in a separate saucepan, then gradually stir in the flour until a paste forms. Heat for a few minutes, stirring, until the roux is a rich brown color. Now whisk the hot broth into the roux, a little at a time. Simmer for about 15 minutes, then strain through a fine-mesh sieve and season to taste with salt and black pepper. Slice the meat across the grain, arrange slices on warm plates, sauce generously and serve right away.