Wine-Braised Pot Roast

A Pride recipe

• Ready In: 3 hrs
• Serves: 8

Ingredients

• 3  lbs boneless beef chuck shoulder pot roast
• 2  garlic cloves, minced
• 2  tablespoons unbleached all-purpose flour
• 2  tablespoons  vegetable oil
• 1  cup  red Burgundy wine or 1  cup  other  dry wine
• 13  ounces beef broth
• 1  teaspoon dried oregano leaves
• 1  bay leaf
• 1⁄2 lb fresh mushrooms, cleaned and sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper

Directions

1. Trim and discard visible fat from roast; wipe meat with damp paper towels.
2. Rub roast with garlic. On waxed paper, coat evenly with flour.
3. In Dutch oven, heat vegetable oil over medium-high heat. Add roast and cook, turning often, until browned on all sides. Pour off all fat.
4. Add wine, broth, oregano, and bay leaf,.
5. Bring liquid to a boil; reduce heat to low simmer. Cover tightly and cook about 2 hours, turning occasionally. Add mushrooms, salt, and pepper.
6. Cook until roast is fork-tender,about 30 additional minutes.