Pot Roast With Red Wine and Mushrooms

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: