Experimental recipe: pot roast (a la Emily)

I'm not going to give you directions on how long to cook this in the oven, because mine was pretty pink in the center...do what works for you.

-3 lb roast, tied
-2 tbsp olive oil
-Salt and pepper
-1 medium yellow onion, diced
-3 cloves garlic, finely chopped
-1 c celery, chopped
-1 c carrots, chopped
-1 can Campbell's French Onion soup
-1 1/4 c dry red wine, separated
-1 tsp parsley
-1/2 tsp thyme
-1/2 tsp paprika
-1/4 tsp nutmeg
-2 pounds potatoes, diced
-2 tbsp ultra-refined flour (such as Wondra)

Heat the olive oil in a Dutch oven over med-high heat. Sprinkle salt and pepper on the roast, sear on all sides until browned. Remove roast, set aside.

Lower the heat to medium, add the onion and garlic to the pan, sautee until soft, about 5 minutes. Add the celery and carrots, cook another 5 minutes. Add the soup mix, 1 cup of the wine and spices, stir well.

Put the roast back into the Dutch oven and bake at 325, uncovered, for one hour. Turn the roast once and add the potatoes, then cook until desired level of doneness.

Remove the roast from the pan, cover in foil and let it rest for at least 15 minutes before carving. Use a slotted spoon to remove and set aside the veg, then strain the liquid in the pan into a gravy separator. Put the Dutch oven back on the stovetop over medium heat, and add the remainder of the red wine to deglaze the bottom. Add the separated liquid and bring to a low simmer. Whisk in the flour and stir for about 3-5 minutes. Serve with the roast.