Pot Roast

Recently made a pot roast based on a Cuisine at Home recipe. The recipe called for browning a chuck roast, removing it and sweating onions, carrots & garlic in the pot. then add 1/4 cup flour, 2 T tomato past, 1 T dijon mustard, 1 t cocoa powder, 1 t instant espresso powder. Cook a minute or two and deglaze with 1 c red wine, 2 c beef broth, rosemary and bay leaf. Bring to a boil, bake at 325 for about 2 hours. Add chunked potatoes, carrots and onions. Cook another 45 minutes. I did not follow recipe exactly and forgot it called for 1 T red wine vinegar be added at the end. This was pretty good and I will likely made it again.