1 ½ pounds boneless beef chuck roast
1 tablespoon all-purpose flour
1 tablespoon canola oil
¼ cup water
¼ cup red wine
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
⅛ teaspoon ground black pepper
½ onion, sliced
4 pearl onions, peeled and halved
3 red potatoes, washed and halved
3 carrots, peeled and cut into 2-inch lengths
