timothy you are correct.
I should have labeled this beef stew rather than beef pot roast.
The main difference between the two are the size of the meat chunks as far as I can tell.
I sort of free styled this meal.
It actually started out as beef pot roast and then I thought smaller seared chunks would probably work better.
One thing that surprised me was that the gravy was thick and tasty right out the gate with out having to go the the roux route.
We are having some of our Canadian side of the family over in a few weeks and I was told I had to make this for them, so it’s not that bad of a meal.