Grass-Fed Pot Roast With Red Wine, Mushrooms And Onions

• 1.5 to 2 pounds grass-fed chuck roast
• salt and pepper
• 1 tablespoon olive oil
• 2 stalks of celery, diced
• 1.5 white or yellow onions, diced
• 3 cloves of garlic, peeled
• a few dashes dried rosemary and thyme
• 1/2 cup red wine, like Syrah
• 12 button mushrooms, chopped or sliced

1. Preheat the oven to 225F degrees. Open up the chuck roast package and, either leaving it in the wrapping or setting it on a plate, generously salt and pepper the meat.
2. Set a 3 1/2- to 4 1/2-quart oven-safe pot on the stove (a Le Creuset works well) and warm the olive oil over medium heat until hot. Place the roast in the pot and sear each side well before moving to another side, working around the roast until the entire exterior is browned. Remove roast from heat.
3. Add the celery, onion and garlic to the pot, pushing it all underneath the roast (tongs make these an easier job). Add hefty dashes of rosemary and thyme. Pour wine on top. Cover the pot and place it in the oven. Bake for one hour.
4. After one hour: add mushrooms.
5. After another hour: raise heat to 325F.
6. After one more hour: lower heat to 225F again and cook a fourth hour, or until fork tender.
7. Serve red wine pot roast alongside roasted vegetables, perhaps potatoes and carrots, and a crusty bread.

chuck roast, salt, olive oil, stalks of celery, white, garlic, rosemary, red wine, button mushrooms

Taken from food52.com/recipes/40809-grass-fed-pot-roast-with-red-wine-mushrooms-and-onions (may not work)