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Ingredients:
- 1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 medium onion, halved, thinly sliced
- 1 rib celery, thinly sliced
- 8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
- 4 cloves garlic, smashed and minced
- 1/2 teaspoon dried marjoram or thyme
- 1 small bay leaf
- 1 cup chicken broth
- 1 cup dry red wine, such as pinot noir/burgundy or cabernet
- 1 can (28 ounces) crushed tomatoes
Preparation:
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. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.Serves 6.
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