Description
This pot roast will be a welcome sight and will leave your house smelling heavenly. If the cooking liquid evaporates quickly, add more broth to the Dutch oven.
Ingredients
- 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
Directions
- Preheat oven to 325°. 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.
