Garlic Thyme Roast With Red Wine

• 3 lbs chuck roast
• 6 medium garlic cloves, halved
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 yellow onion, quartered and sliced
• 1 cup brown button mushroom, fresh
• 4 tablespoons flour
• 2 cups red wine
• 2 beef bullion cubes in 1 cup hot water
• fresh ground black pepper
• 1 teaspoon dried thyme
• 2 sweet potatoes, cut into 2-inch chunks
• 3 large carrots, cut into 2-inch lengths

1. Cut 12 slits in the raw pot roast, spacing as even as possible.
2. Put a half garlic clove in each slit.
3. Heat the oil in a Dutch oven on the stove on medium heat and sear all sides of the roast.
4. Remove from pan.
5. Put butter in hot pan and reduce heat to medium;add onion.
6. Cook, stirring, until onion is slightly browned.
7. Add mushrooms.
8. Cook 2 more minutes.
9. Add flour and stir, cooking another 2 minutes.
10. Stir in wine and beef bullion mixture.
11. Keep cooking and stirring until the broth gets thickened and bubbly.
12. Return meat to pan and cover Dutch oven and place on a medium-height rack in oven, set to 325.
13. Allow to cook, covered, for 2 hours.
14. Add carrots and sweet potatoes and allow to cook another 2 hours, covered.
15. Serve with fresh ground black pepper.

chuck roast, garlic, olive oil, butter, yellow onion, brown button mushroom, flour, red wine, beef bullion, fresh ground black pepper, thyme, sweet potatoes, carrots

Taken from www.food.com/recipe/garlic-thyme-roast-with-red-wine-449370 (may not work)