Pot Roast With Red Wine And Mushrooms

• 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

1. 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.

lean chuck, allpurpose, salt, ground black pepper, olive oil, onion, celery, button mushrooms, garlic, thyme, bay leaf, chicken broth, red wine, tomatoes

Taken from www.epicurious.com/recipes/member/views/pot-roast-with-red-wine-and-mushrooms-50021408 (may not work)