MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saturday Afternoon Oven Pot Roast
Categories: Beef, Vegetables, Wine, Mushrooms, Herbs
Yield: 8 servings

2 1/2 lb Boneless chuck roast
1 ts Salt
1/2 ts Pepper
1 tb Olive oil
1 tb Butter
4 c Sliced sweet onion
6 oz Can tomato paste
4 cl Garlic; minced
1 ts Dried thyme
1/2 ts Celery seed
1/2 c Dry red wine
32 oz Beef broth
6 md Carrots; in 1 1/2" pieces
1/2 lb Medium fresh mushrooms;
- quartered

Set oven @ 325ºF/165ºC.

Sprinkle roast with salt and pepper.

In a Dutch oven, heat oil and butter over medium-high
heat; brown roast on all sides. Remove from pot. Add
onion to the same pot; 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.

Add wine, stirring to loosen browned bits from pot; stir
in broth. Return roast to pot. Arrange carrots and
mushrooms around roast; bring to a boil. Bake, covered,
until meat is fork-tender, 2 1/2- 3 hours. If desired,
skim fat and thicken cooking juices for gravy.

Colleen Delawder, Herndon, Virginia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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