Three-Mushroom Two-Tomato Pot Roast

• 1 (3-pound) boned beef bottom round roast
• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 1 1/2 teaspoons dried thyme
• 1 large garlic clove, minced
• 3 bay leaves
• 1 cup low-salt chicken broth
• 1 cup dry red wine
• 1 cup canned whole tomatoes, undrained and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 medium carrots (about 1 pound), peeled and halved
• 8 small boiling onions (1 1/4 pounds), peeled
• 1 ounce sun-dried tomatoes, packed without oil (about 12), chopped
• 4 cups shiitake mushroom caps (about 12 ounces)
• 1 (8-ounce) package button mushrooms, quartered
• 1 (8-ounce) package cremini mushrooms, quartered

1. Preheat oven to 300u0b0.
2. Trim fat from roast. Heat oil in a Dutch oven over medium-high heat until hot. Add roast; brown on all sides. Remove roast; set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300u0b0 for 1 hour.
3. Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.

boned beef, vegetable oil, onion, thyme, garlic, bay leaves, lowsalt, red wine, tomatoes, salt, pepper, carrots, boiling onions, tomatoes, shiitake mushroom, button mushrooms, cremini mushrooms

Taken from www.myrecipes.com/recipe/three-mushroom-two-tomato-pot-roast (may not work)