Season meat in both sides with kosher salt, garlic powder and fresh pepper.

Preheat oven to 325 degrees

Heat a little olive oil in the bottom of a Dutch oven. Sear meat about 2 minutes on each side until brown all around.

While meat is searing mix the soup, wine, worcestershire, soy, and gravy master in a bowl. Set aside.

Remove meat from Dutch oven and add a little more olive oil to pot..

Add vegetables (except mushrooms to Dutch oven. Season with salt and pepper. Let cook for 5 minutes on low heat, stirring often.

Place meat back in Dutch oven nestled in the vegetables.

Place 2 bay leaves and rosemary sprigs on top of roast. Pour sauce over meat.

Cover Dutch oven and place in preheated oven for about 1 1/2 hours.

Continue cooking covered for another 1 1/2 - 2 hours.

After 3-4 hours of cooking remove meat from pot. Remove bay leaves and rosemary and discard.

Combine 2 table spoons of flour with 2 table spoons or more of water to create a smooth paste. Add to gravy and vegetables on stove top. Stir and then cover pot.

Heat on stove top under a low flame until gravy is desired consistency. Bring to a slow boil. You can adjust seasoning as well.. add salt, pepper extra wine or worcestershire as necessary.

A nice side is a mixed green salad with balsamic vinaigrette. Don’t forget the biscuits!