Pot Roast

By sassy47

Ingredients

• 1 4-pound chuck roast,
• 1/4 cup flour
• 2 tablespoons canola oil
• 2 onions, peeled and quartered
• 4 large carrots, split lengthwise and cut into 1 1/2-inch pieces
• 2 leeks, cleaned and sliced into half-moons
• 2 cups sliced white button mushrooms
• 2 whole peeled garlic cloves
• 1 cup red wine
• 1 quart reduced-sodium beef broth
• 2 tablespoons tomato paste

Details

Servings 4

Preparation

Step 1

Preheat oven to 300°F. Season all sides of roast with salt and pepper. Dredge in flour.
In a large Dutch oven, heat canola oil over medium heat. Brown roast, 4 to 5 minutes per side. Remove roast and set aside.
Reduce heat under Dutch oven to medium and add onions, carrots, leeks, mushrooms, and garlic. Cook, stirring occasionally, about 5 minutes. Add wine scrape up any browned bits with a wooden spoon. Stir in broth and tomato paste; add salt and pepper to taste.
Place roast back into the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork-tender.
Remove roast to a cutting board and slice. Spoon the pan juices and vegetables over the beef when serving.