Mushroom Pot Roast In Red Wine

• 3 lb. boneless chuck roast
• 1 Tbsp. flour
• 1 tsp. salt
• 1 tsp. coarsely ground black pepper
• 2 cloves garlic, minced or pressed
• 2 Tbsp. vegetable oil
• 1/4 tsp. each: dried thyme leaves, rosemary, marjoram leaves and dry mustard
• 1/4 c. tomato ketchup
• 1 c. dry red wine
• 1/4 c. water
• 1 bay leaf
• 1/2 lb. whole fresh mushrooms
• 2 Tbsp. flour
• 2 Tbsp. water
• salt and freshly ground pepper to taste
• fresh herbs or parsley for garnish (optional)

1. Rub roast on all sides with flour.
2. Sprinkle with salt and pepper.
3. Heat oil in deep, heavy, nonstick Dutch oven.
4. Add beef. Brown about 10 minutes at medium heat, turning roast often.
5. Turn heat to lowest setting.
6. Add herbs, mustard, ketchup, red wine, water and bay leaf.
7. Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
8. Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
9. Remove meat and mushrooms to platter.
10. Keep warm.

chuck roast, flour, salt, ground black pepper, garlic, vegetable oil, thyme, tomato ketchup, red wine, water, bay leaf, mushrooms, flour, water, salt, fresh herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052314 (may not work)