Wine-Braised Pot Roast

• 3 lbs boneless beef chuck shoulder pot roast
• 2 garlic cloves, minced
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup red Burgundy wine or 1 cup other dry wine
• 13 ounces beef broth
• 1 teaspoon dried oregano leaves
• 1 bay leaf
• 12 lb fresh mushrooms, cleaned and sliced
• 12 teaspoon salt
• 12 teaspoon ground black pepper

1. Trim and discard visible fat from roast; wipe meat with damp paper towels.
2. Rub roast with garlic.
3. On waxed paper, coat evenly with flour.
4. In Dutch oven, heat vegetable oil over medium-high heat.
5. Add roast and cook, turning often, until browned on all sides.
6. Pour off all fat.
7. Add wine, broth, oregano, and bay leaf,.
8. Bring liquid to a boil; reduce heat to low simmer.
9. Cover tightly and cook about 2 hours, turning occasionally.
10. Add mushrooms, salt, and pepper.
11. Cook until roast is fork-tender,about 30 additional minutes.

boneless beef chuck shoulder, garlic, flour, vegetable oil, red burgundy wine, beef broth, oregano, bay leaf, mushrooms, salt, ground black pepper

Taken from www.food.com/recipe/wine-braised-pot-roast-282141 (may not work)