Teri’s Cajun Pot Roast

1 beef chuck roast

¼ cup onion, celery, carrots, and red peppers, diced

1 clove garlic, minced

1 teaspoon white pepper

½ teaspoon black pepper

1 teaspoon dry mustard

Dash salt

¼ teaspoon cayenne pepper

1 tablespoon Olive oil

1 tablespoon butter

Flour – for roast

1 cup red wine

1 cup beef broth, or more if needed

2 sprigs fresh rosemary, 1 tablespoon minced fresh sage, 3-4 sprigs of fresh thyme or you can use about 1 teaspoon each of dried herbs

Very lightly coat roast with a little flour.  Put oil and butter in Dutch oven and when butter has melted add the floured roast.  Brown the roast on both sides and then remove from the pan.  Make a long slice (lengthwise) or two into the roast without going all the way through the meat; mix all the veggies, garlic, salt, peppers, and dry mustard together and spoon the mixture into the opening, place roast back in the pan and sprinkle any leftover veggies around the roast.  Pour in the wine and beef broth to almost cover the roast.  Add the herbs, cover and bake in a 350 degree oven for 2 ½ -3 hours.  Checking after an hour to see if you need to add more beef broth.