The pot roast turned out fabulous. My meat cutter lady at our local neighborhood market introduced me to a cut of beef to use instead of fatty chuck roast. They have Sterling Silver meats, and the cut is called Choice Sirloin Tip roast. It has become very popular, looks like a chuck roast but less fat, and what fat does congeal is an off white rather than the orangey color from a chuck cut. It was fall apart tender, and the meat remained very moist. I loved the technique of flouring the meat and veggies. I put the carrot, celery, and my tweak of fennel in during the last hour. Onions and garlic went in at the beginning. I did not use the Kitchen Bouquet as the gravy was perfect, so smooth, silky. Did not use all the amounts of liquid called for as my roast was smaller, instead of one cup of crushed tomatoes, I used the entire 14.5 ounce can.
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