- 10 minutes
- 4 Hours
- In a small bowl, whisk together the flour, salt and pepper. Season the roast with the flour mixture on all sides, pressing to adhere. Heat the olive oil in a large, oven-proof pot over medium-high heat. Brown the roast on all sides, about 15 minutes. Transfer the roast to a plate and set aside.
- Add the tomato paste to the pot and cook, stirring frequently, until it darkens slightly in color, about 3 minutes. Pour in 2 cups of red wine and the beef broth and bring to a boil. Add the carrots, rosemary and chuck roast to the pot. Reduce the heat and simmer, covered, for 3 hours.
- Add the potatoes and cook for an additional 30 minutes, or until the roast and potatoes are tender. Transfer the roast and vegetables to a platter and set aside. Whisk together the cornstarch and remaining 1/4 cup of red wine until smooth. Stir the cornstarch mixture into the pot and bring to a boil. Season sauce, to taste, with additional salt and pepper. Spoon sauce over pot roast and vegetables and garnish with fresh rosemary.