Deluxe Pot Roast

• 1 (4 to 5 lb.) boneless chuck roast
• 2 large cloves garlic, thinly sliced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. all-purpose flour
• 1/3 c. olive oil
• 1 medium onion, sliced
• 1 c. Burgundy or other dry red wine
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. brown sugar
• 1 tsp. dried whole oregano
• 1 tsp. prepared horseradish
• 1 tsp. prepared mustard
• 1 bay leaf
• 8 small red potatoes, peeled
• 6 carrots, scraped and quartered
• 4 stalks celery, cut into 2-inch pieces
• fresh oregano sprigs (optional)

1. Make lengthwise slits halfway through roast.
2. Insert a garlic slice into each slit.
3. Rub roast with salt and pepper; dredge in flour.
4. Brown roast on all sides in hot oil in a large Dutch oven or skillet.
5. Add sliced onion and wine to roast in Dutch oven.

chuck roast, garlic, salt, pepper, allpurpose, olive oil, onion, red wine, tomato sauce, brown sugar, oregano, horseradish, mustard, bay leaf, red potatoes, carrots, stalks celery, oregano sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878934 (may not work)