Categories: Meals
Ingredients
- 2 1/2 lbs. beef chuck roast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 cups sliced sweet onion
- 6 oz. can tomato paste
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp celery seed
- 1/2 cup dry red wine
- 32 oz. beef broth
- 6 medium carrots, cut into 1 1/2 -inch pieces
- 1/2 lb. medium fresh mushrooms, quartered
Directions
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Preheat oven to 325. Sprinkle roast with salt and pepper.
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In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pan. Add onions to the same pan; 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.
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Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2 1/2 to 3 hours.