Mushroom Pot Roast In Red Wine

Ingredients

• 3 lb boneless chuck roast
• 1 Tbsp flour
• 1 tsp salt
• 1 tsp coarsely ground black pepper
• 2 cloves garlic minced or pressed
• 2 Tbsp vegetable oil
• 14 tsp each dried thyme leaves rosemary marjoram leaves and dry mustard
• 14 c tomato ketchup
• 1 c dry red wine
• 14 c water
• 1 bay leaf
• 12 lb whole fresh mushrooms
• 2 Tbsp flour
• 2 Tbsp water
• salt and freshly ground pepper to taste
• fresh herbs or parsley for garnish optional

Directions

1. Rub roast on all sides with flour
2. Sprinkle with salt and pepper
3. Heat oil in deep heavy nonstick Dutch oven
4. Add beef Brown about 10 minutes at medium heat turning roast often
5. Turn heat to lowest setting
6. Add herbs mustard ketchup red wine water and bay leaf
7. Cover and cook slowly for 1 12 hours adding water if liquid boils down too dry
8. Add mushrooms and cover Simmer 12 hour or until beef is tender
9. Remove meat and mushrooms to platter
10. Keep warm