Ingredients
1 boneless beef chuck roast (2-1/2 pounds) 1 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil1 tablespoon butter4 cups sliced sweet onion1 can (6 ounces) tomato paste4 garlic cloves, minced1 teaspoon dried thyme1/2 teaspoon celery seed1/2 cup dry red wine1 carton (32 ounces) reduced-sodium beef broth6 medium carrots, cut into 1-1/2 inch pieces1/2 pound medium fresh mushrooms, quartered
Preparation
Preheat oven to 325°. Sprinkle roast with salt and pepper.
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.
