Saucy Sunday Pot Roast

• 3 lbs chuck roast
• 3 tablespoons flour, salt and pepper added
• 1 tablespoon olive oil
• 2 medium onions, diced
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 cup full-bodied red wine
• 1 cup beef broth or 1 cup stock
• 1/2 cup tomato sauce
• 1 (1 5/8 ounce) package mushroom gravy mix
• 1 teaspoon fresh thyme leave
• more salt and pepper, to taste

1. 1. Dust the beef roast with flour seasoned with salt and pepper.
2. 2. Over med-high heat, add oil to heavy Dutch oven and then sear the roast on all sides. Remove and keep warm.
3. 3. Add a little more olive oil, if necessary. Add onions and garlic and saute until translucent.
4. 4. Add the tomato paste and cook for 5 minutes, then add the red wine, broth, tomato sauce,gravy mix, thyme, salt and pepper.
5. 5. Bring this to a boil for 5 minutes.
6. 6. Put the roast back into the sauce, put on the lid snugly and bake in a 400 degree oven for 1.5 hours, or until the roast is done and tender.

chuck roast, flour, olive oil, onions, garlic, tomato paste, fullbodied red wine, beef broth, tomato sauce, mushroom gravy mix, thyme, salt

Taken from www.food.com/recipe/saucy-sunday-pot-roast-399761 (may not work)