Saturday Afternoon Oven Pot Roast

• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cups sliced sweet onion
• 1 can (6 ounces) tomato paste
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1/2 cup dry red wine
• 1 carton (32 ounces) reduced-sodium beef broth
• 6 medium carrots, cut into 1-1/2 inch pieces
• 1/2 pound medium fresh mushrooms, quartered

1. Preheat oven to 325u0b0. Sprinkle roast with salt and pepper.
2. In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pan. Add onion to the same pan; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

chuck roast, salt, pepper, olive oil, butter, sweet onion, tomato paste, garlic, thyme, celery, red wine, beef broth, carrots, fresh mushrooms

Taken from www.tasteofhome.com/recipes/saturday-afternoon-oven-pot-roast/ (may not work)