- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a large ovenproof pan, brown the meat in 30 ml (2 tbsp) of the oil. Season with salt and pepper. Set the meat aside on a plate.
- In the same pan, brown the vegetables in the remaining oil (15ml/1 tbsp). Sprinkle with the flour and mix thoroughly. Deglaze with the wine. Add the broth and tomatoes. Bring to a boil, whisking constantly. Return the meat to the pan.
- Cover and roast in the oven for about 3 hours. Turn the meat 2 or 3 times during cooking. Uncover. Cook for an additional hour or until the meat is fork tender. If desired, serve with mashed potatoes.
To rapidly cool the roast before refrigerating it, you can make several servings in small individual containers or immerse the pan in the sink filled with cold water.