Wegman's Italian-Style Chuck Roast with Tomato Sauce

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With temps in the low 60's at night in August a one pot meal is comforting. We loved it ! Awesome with great crusty bread or mashed potatoes or polenta

1  Perfect Portion Boneless Chuck Roast (about 1 1/2 lbs) Wegmans Pan Searing Flour
2 Tbsp  Wegmans Vegetable Oil
1 pkg (7 oz)  Food You Feel Good About Diced Mirepoix
2 cloves  Food You Feel Good About Cleaned & Cut Peeled Garlic, chopped
1/4 cup dry red wine
1 cup  Food You Feel Good About Beef Culinary Stock
1 can (28 oz)  Italian Classics Kitchen Cut Roma Tomatoes with Basil
1/2 cup  Food You Feel Good About Tomato Basil Sauce
1 1/2 tsp  chopped fresh rosemary
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees.
  1. Dust roast with pan-searing flour; pat off excess. Heat oil in large braising pan on MED-HIGH, until oil faintly smokes.
     
  2. Add roast; turning to brown all sides, about 2 min per side. Remove roast; set aside. Discard all but 1 Tbsp drippings from pan.
     
  3. Add mirepoix and garlic; cook, stirring, 2 min. Add wine, stirring to loosen browned bits on bottom of pan. Cook 3 min, until liquid is reduced by one-third to syrupy consistency. Return roast to pan; add stock, tomatoes, sauce, and rosemary; cover.
      
  4. Braise on center rack of oven for 2-2 1/2 hours. Season to taste with salt and pepper. Transfer to clean platter.
Option(s):
Serve with Soft Polenta with Parmigiano-Reggiano

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