Preparation Time: 20 minutes
Start to Finish: 3 hours 55 minutes
3½ pounds Beef Chuck Roast
1 tsp Salt
2 Tbsp Olive Oil
1 tsp Pepper
4 cups medium Potatoes, cut in half
4 Carrots, cut into 4 pieces
3 stalks Celery, cut into 4 pieces
1 medium Onion, quartered
1 Tbsp Garlic, chopped
1 jar (26 oz) Tomato Basil Pasta Sauce
1/2 cup cold Water
1/4 cup All-purpose Flour
Heat oven to 350°F. Using a 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper, and place in skillet. Cook about 6 minutes, or until beef is browned on both sides.
Place beef in shallow roasting pan. Arrange potatoes, carrots, celery, and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top. Cover pan with foil, roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
Remove beef from pan, place on serving platter. Cut beef across the grain into slices and arrange vegetables over top. Cover with foil to keep warm.
Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In a tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to a boiling, stirring constantly. Boil and stir for 1 minute. Serve gravy with beef and vegetables.