Burgundy Mushroom Pot Roast

• 3 lbs chuck roast
• 1/4 cup flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 packet onion gravy mix
• 1 packet peppercorn gravy mix (can also use brown)
• 2 cups red wine
• 1/4 cup water
• 1 cup sliced mushrooms

1. Take flour salt, pepper and garlic mix together dip meat into flour mix then sear at high heat in olive oil 1 tbsp for each side.
2. Make sure to get all the edges I used tongs.
3. Once done mix all the remaining ingredients except the mushrooms in to a Pyrex and mix gently add the meat to the mix careful not to splash.
4. Then add the mushrooms on top of the meat cover and cook at 400 for 1 and half to 2 hours.
5. About twenty minutes before it was completely done I took it out and scooped about two cups of the liquid into a sauce pan added more mushrooms and it became wonderful gravy just heating it up.
6. I didn't even have to add anything to thicken it.
7. Then I left the top off the meat and let the meat and mushroom brown a bit on the top.
8. Delicious with mashed potatoes.

chuck roast, flour, garlic, salt, pepper, olive oil, onion gravy mix, peppercorn gravy mix, red wine, water, mushrooms

Taken from www.food.com/recipe/burgundy-mushroom-pot-roast-97809 (may not work)