This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it. br br Ingredients: br 1 large sweet onion, thinly sliced br 3 carrots br Handful of mushrooms br 1-12 cups (375 mL) beef broth br 12 cup (125 mL) white wine br 14 cup (60 mL) tomato paste br 6 sprigs fresh thyme br 2 garlic cloves crushed br 34 tsp (4 mL) salt br 14 tsp (1 mL) pepper br 1 Tbsp (15 mL) Marmite or Vegemite br 2 lb (1Kg) boneless beef pot roast br 14 cup (60 mL) 35 cream br 3 Tbsp (45 mL) all-purpose flour br br br Method: br Preheat oven to 325ºF (160ºC) br In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef. br Cover and cook in the oven until beef is tender, about 4 - 5 hours. br Remove beef and veggies to a plate, and keep warm. br Whisk cream with flour. br Bring cooking liquid to a boil in Dutch oven. br Gradually whisk cream flour mixture into Dutch oven. br Cook on high until thickened, about 5 minutes. br Spoon over beef at the table.