Mushroomy Beef Pot Roast

1  3-4 Lb Boneless Chuck Blade Roast

3 Tbsp all-purpose flour

1 tsp salt

1/4 tsp ground black pepper

3 Tbsp olive oil

1 large onion, finely sliced

1 stalk celery, peeled and chopped

1/2 – 3/4 lb BC Fresh button mushrooms, thinly sliced (about 2 1/2  – 3 cups)

4 cloves garlic, finely minced

4 large carrots, peeled & coarsely chopped

1 Tbsp each of finely minced fresh thyme and oregano or 1 tsp each dried

1 small bay leaf

1 cup beef broth

1 cup dry red wine

1 can (28 ounces) crushed tomatoes


In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture and brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and sauté, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme and oregano, carrots, bay leaf, beef broth, red wine and tomatoes and bring to a boil. Reduce heat to low then cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.

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