Beef Provençal

I got this recipe originally from Wegman's in FALL 2007 and served it several times that year -- I had forgotten about it until recently and made it this past chilly weekend. It was fabulous as good and comforting as we remembered. The sauce totally makes it along with the meat that just falls apart. We only used half the meat amount less than 2#. Also Wegman's didn't have any of their precut stew vegetables so used 4 celery stalks, 4 carrots, 2 big onions and about 10 mini potatoes all cut into 1' chunks --left all the sauce ingredients the same --this yielded 4 portions. The hardest part was the incredible smell for the 2 1/2 hours of cooking time in the oven --really wanted to cheat and just eat it early! Can you say fall comfort foods and a great one pot meal! 
***PLEASE NOTE THIS MEAL TAKES ABOUT 3 1/2 hours from start to finish of which 2 1/2 hours is the cooking time.***

 1 boneless beef chuck roast (about 2 3/4 - 3 lbs)
Wegmans Pan Searing Flour
2 Tbsp Wegmans Vegetable Oil
1 pkg (40 oz) Food You Feel Good About Cleaned & Cut Stew Vegetables, potatoes halved
3 cloves peeled garlic
1 can (6 oz) Wegmans Tomato Paste
1 Tbsp Wegmans Herbes de Provence
2 cups red wine
2 cans (14.5 oz each) Wegmans Beef Broth

 Preheat oven to 350 degrees.

1.   Dust chuck roast with pan searing flour; pat off excess.
2. Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.

 3.   Add stew vegetables (minus potatoes) to pan; cook 4-5 min.  Add garlic; cook 8-10 min. 
*****Add tomato paste and herbs. Cook, stirring, 3 min. (oops this is the part I missed until after I had already added the wine and started reducing****its ok still turned out great!

 4.   Add wine, stirring to loosen browned bits on bottom of pan. Simmer 5-10 min, until almost dry. 

 OK here is after adding the tomatoe paste and seasoning and a few more minutes reducing

 Return meat to pan; add broth and potatoes. Heat to simmering; cover.

 Braise on center rack of oven 2 hours. 

 Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard.

    Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef.