Pot Roast With Red Wine And Mushrooms Recipe

Ingredients

1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds

3 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons olive oil

1 medium onion, halved, thinly sliced

1 rib celery, thinly sliced

8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms

4 cloves garlic, smashed and minced

1/2 teaspoon dried marjoram or thyme

1 small bay leaf

1 cup chicken broth

1 cup dry red wine, such as pinot noir/burgundy or cabernet

1 can (28 ounces) crushed tomatoes

Preparation

In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.