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1
Preheat oven at 325 degrees. (or medium high heat stove).
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2
Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast.
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3
Brown all sides in olive oil in a 4-6 quart dutch oven.
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4
Add garlic and onions to bottom of pan.
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5
Mix beef stock, red wine, Worcestershire and pour over roast.
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6
Bring to boil, reduce heat and let simmer.
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7
Bake covered for 3 1/2 hours.
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8
Add potatoes and carrots. Place roast on top of vegetables.
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9
Return to boil, reduce heat and let simmer.
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10
Bake covered another 30 minutes or more until tender.
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11
Transfer meat and vegetables to platter, reserve juices.
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12
Gravy: combine 1/2 cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
