Herb and Fig Pot Roast begins by dusting a good-sized chuck roast with flour, salt, and pepper. It is then baked in a large pot. Choose a pot to suit your roast, cooking liquid, and vegetables. Once the roast is done, remove and sauté the chopped vegetables in the drippings. The braising liquid is made from red wine, beef broth, brown sugar, browning liquid, and figs. Return the roast to the pot and top with fresh herbs. Once the roast is done cooking, blend the braising liquid and add more figs for texture.
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