Chuck Pot Roast with Wine Sauce
2 1/2 pounds chuck roast - boneless
2 teaspoons salt
2 teaspoons pepper
2 tablespoons vegetable oil
2 onions - sliced thin
2 cloves garlic - chopped fine
8 ounces mushrooms - sliced
1 tablespoon tomato paste - Italian seasoned
2 teaspoons thyme - fresh, chopped or 1/4 teaspoon dried
2 teaspoons rosemary - fresh, chopped or 1/4 teaspoon dried
1 cup red wine
1 cup beef broth
Preheat oven to 200F
Sprinkle beef with salt and pepper.
Heat the oil over medium heat in frying pan.
Place seasoned beef in the pot and brown on all sides.
Transfer the beef to a plate.
Add the onion and mushrooms to the pan. Stirring frequently, cook until pale golden, approximately 15 minutes.
Add the garlic, tomato paste, thyme and rosemary.
Stir to combine, cook for another 5 minutes.
Add the red wine and stock, bring to a boil.
Reserve onions and mushrooms. Create a pouch with wide, heavy duty aluminum foil. Place 1/2 sauce on foil, add the roast, and then top with the remaining sauce. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. While roast is resting, snip off 1 corner of the foil pouch and drain the liquid into a pot. Reduce sauce until thickened. Add mushrooms and onions and remove from heat. Serve sauce over sliced roast.
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