One pot cooking - pot roast with wine and coke

Ingredients

• A 3 to 4 pound Chuck Roast - if there's a ton of fat on the outside, trim some of it, but leave a bit for flavor
• 1 Large Onion - cut into 1/4 inch half-moon slices (about 2 cups of onions total)
• 3 Medium/Large Carrots - cut into 1 inch pieces
• 2 Celery Stalks - cut into 2 inch pieces
• 5 or 6 Garlic Cloves - roughly chopped
• 2 Tablespoons of a Mixture of Smoked Paprika, Cumin, Oregano, Freshly Ground Black Pepper and Thyme (or use Penzeys Spice Mix called Barbecue 3000)
• 2 Tablespoons Worcestershire Sauce - dont' skimp and use the cheap stuff, buy some Lea & Perrins, it's the BEST!
• 2 Bay Leaves
• 1-12 ounce can of Coke
• 2 Cups Red Wine

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Preparation

• Prep the vegetables - clean, peel and chop. Put half of them into the bottom of the Dutch Oven. Trim any excess fat from the Chuck Roast.
• Pat the roast dry with a paper towel. Place the rest of the vegetables around and on top of the roast.
• Sprinkle the seasoning over the roast, tuck in the 2 bay leaves and pour in the Coke and Wine and Worcestershire Sauce.
• Put the lid on the pot, set the pot into the center of the pre-heated 425 degree oven, and go do something else for 3 hours.
• Check the roast after 2 & 1/2 hours. If the meat is falling apart easily, remove the lid to reduce the liquid in the pot.
• If the roast is not falling apart yet, cook for another 1/2 hour to 45 minutes. The liquid in the pot should reduce down and turn syrupy.
• Roast is done when it's falling apart and the wine and coke have been absorbed into the meat and vegetables.
• Allow meat to sit and cool slightly before serving. Season to taste with salt and freshly ground black pepper.
• Serve over mashed or smashed potatoes, creamy polenta or egg noodles.