Wine-Braised Pot Roast

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 other dry wine
• 13 ounces beef broth
• 1 teaspoon dried oregano leaves
• 1 bay leaf
• 1/2 lb fresh mushroom, cleaned and sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. 1

   Trim and discard visible fat from roast; wipe meat with damp paper towels.

2. 2

   Rub roast with garlic. On waxed paper, coat evenly with flour.

3. 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. 4

   Add wine, broth, oregano, and bay leaf,.

5. 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. 6

   Cook until roast is fork-tender,about 30 additional minutes.