Pot Roast and Egg Noodles

Easy, flavorful Sunday meal

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 4 -5  mushrooms, sliced
• 2 1⁄2 lbs  chuck roast
• 1 1⁄2 teaspoons salt
• 1  teaspoon pepper
• 3  tablespoons olive oil
• 3  carrots, chopped
• 1  large onion, chopped
• 2  stalks celery, chopped
• 2 -3  garlic cloves, minced
• 2  cups beef broth
• 1  cup red wine
• 6  ounces tomato paste
• 2  bay leaves
• 1  sprig fresh thyme

Directions

1. Season the meat with salt and pepper.
2. Heat oil in a large oven-proof pot over medium heat. Brown meat, 3 minutes per side. Remove meat and set aside.
3. Add garlic, onions, carrots, celery to pot. Cook, stirring, until softened, about 10 mn.
4. Add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast.
5. Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender.
6. When tender, remove meat from pot and shred with fork. Discard fat, bay leaves, and thyme sprig. Stir shredded into sauce and keep warm.
7. Serve over lightly buttered egg noodles.