Pot Roast

When is a Beef Stew a Boeuf Bourguignon or Pot Roast?  A Beef Stew is cooked with the meat cut in chunks, a Boeuf Bourguignon is a stew that includes Red Wine, and a Pot Roast is cooked the same as Stew but the meat is cooked in one piece.  I love them all and cooked this Pot Roast in a Crock Pot and it is a combination of all 3 mentioned above.  I seasoned the Chuck Roast the same as I would a steak with coarse Kosher Salt, fresh Ground Black Pepper, and Garlic Granules before dredging in flour and seared it on all sides.  The meat went into the pot first then the potatoes, carrots, onion, five gloves of garlic (crushed), and celery.  One cup of Red Wine and 3 cups of Beef Broth were added and cooked on low setting for 6 hours or until done.  I suggest removing the vegetables when they are cooked just right and continue cooking the meat until it is very tender if you like the meat that way.  I don't thicken the broth as some suggest doing, as it is just so good I wouldn't do anything to change it.