• Step 1

  Preheat oven to 350 degrees. Season roast generously with pepper and coarse sea salt. Dust with gluten-free pan searing flour; pat off excess. Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add roast; brown both sides, 10-15 min. Remove from pan; set aside. Reserve 1 Tbsp drippings from pan.

• Step 2

  Reduce heat to MED. Add stew vegetables; cook 4-5 min, stirring occasionally. Add mushrooms; cook 4-5 min, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 min, stirring occasionally to loosen browned bits on bottom of pan. Add tomatoes; cook 5 min. Add broth; bring to a simmer. Return roast to braising pan; cover. Braise on center rack of oven 2-2 1/2 hours, until fork-tender.

• Step 3

  Remove pan from oven; carefully remove lid. Skim fat from surface of sauce and discard. Transfer roast to platter, season with salt and pepper; let rest 10 min.

• Step 4

  Stir thyme, rosemary, and 3 Tbsp pan searing flour into pan liquid. Bring to a simmer, stirring occasionally, until thickened to your liking. Season with salt and pepper.

• Freeze leftovers in individual containers for later use. • Make a hearty beef soup by adding a container of Organic Beef Bone Broth to leftovers. Bring to a boil, then simmer slowly to blend flavors.

Note: When servings & ingredients are modified, nutrition & directions may vary.