Preheat the oven to 350°F.  Season all sides of the roast liberally with salt and pepper.

On the stove top, heat the dutch oven over high heat.  At the oil and butter and once melted and hot, sear the roast fat side down first for 3 minutes, top side for 3 minutes and each short side for 2 minutes.

After searing, remove the roast from the dutch oven to a plate.  Add the onion, celery and carrots to the pan.  Sauté for 2 to 3 minutes then sprinkle the flour over the veggies and stir well to coat all the vegetables with flour.

Reduce the heat to low and add the wine to the pan, stir well to mix the flour into the wine - the liquid will thicken as it reduces.  Repeat with the beef consummé until the wine and the consummé are well combined.

Add the potatoes, garlic, Italian seasoning and red pepper flakes.  Return the roast and any drippings to the pan, fat side down, and top with the rosemary sprig.  You might need to wiggle the pot roast in-between the vegetables so that it is sitting the sauce.  The roast will need the liquid to braise and become tender.

Cover the dutch oven and place on the bottom third rack.  For a 3 lb roast, cook for 3 ½ hours.  Anything over 3 lbs cook for 3 ½ to 4 hours or until the roast easily breaks away with a fork.

Serve a piece of pot roast over generous portions of the vegetables and sauce.  To thicken the sauce, remove the roast and simmer on the stove top over low heat for 5 minutes.  To remove any oil/fat that settles on the top, lightly skim the top with slices of bread or if serving later, refrigerator the whole pan and skim the fat off once it solidifies.