INGREDIENTS:

3 pounds pot roast

kosher salt and fresh cracked black pepper

2 tablespoons olive oil

10 cloves garlic

1/2 medium onion, diced

2 tablespoons fresh rosemary, divided

1/4 cup red wine

1 cup unsalted beef broth

2 tablespoons flour

1/2 cup whole milk

Preheat oven to 300 degrees.

2 Season the roast liberally with salt and pepper.

3 Heat olive oil in a dutch oven over medium high heat. Sear on all sides. Add in garlic, onions and 1 tablespoon rosemary. Cook for 30 seconds.

4 Pour in red wine and beef broth. Cover and roast in the preheated oven for 3 - 3 1/2 hours or until tender and cooked through.

5 Remove roast from the pan. Cover to keep warm.

6 Pour pan juices into a measuring cup. The majority of the fat will rise to the top. Spoon two tablespoons off and add it to the dutch oven. Spoon off as much of the rest of the fat as you can, but don't worry about leaving some. You should have about 2 cups of broth left over. If you don't add more beef broth.

7 Heat dutch oven over medium heat. Whisk flour into the reserved fat in the dutch oven. Whisk in the 2 cups of reserved pan juices. Allow to thicken. Add 1 tablespoon of the hot gravy to the milk to temper it. Pour milk into the gravy. Stir in remaining fresh rosemary.

8 Cut roast. Spoon gravy over the top. Serve.