Fork-Tender Pot Roast

Name: Fork-Tender Pot Roast
Yield: 6
Ingredients: 2 1/2 pounds boneless beef chuck pot roast; 1 tablespoon olive oil; 2 stalks celery, cut into 1-inch pieces; 1 cup coarsely chopped carrots (2 medium); 1 cup coarsely chopped onion (1 large); 1 bay leaf; 1 clove garlic, minced; 3/4 cup beef broth; 1/4 cup dry red wine; 2 tablespoons quick-cooking tapioca, crushed; 1 tablespoon dried Italian seasoning, crushed; 1 tablespoon tomato paste; 1 teaspoon garlic powder; 3/4 teaspoon ground black pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon paprika; 1/8 teaspoon salt; Hot mashed potatoes (optional)

Fork-Tender Pot Roast was pinched from <a href="http://www.bhg.com/recipe/fork-tender-pot-roast/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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2 1/2 pounds boneless beef chuck pot roast

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1 tablespoon olive oil

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2 stalks celery, cut into 1-inch pieces

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1 cup coarsely chopped carrots (2 medium)

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1 cup coarsely chopped onion (1 large)

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1 bay leaf

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1 clove garlic, minced

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3/4 cup beef broth

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1/4 cup dry red wine

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2 tablespoons quick-cooking tapioca, crushed

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1 tablespoon dried Italian seasoning, crushed

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1 tablespoon tomato paste

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1 teaspoon garlic powder

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3/4 teaspoon ground black pepper

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1/2 teaspoon dry mustard

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1/2 teaspoon paprika

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1/8 teaspoon salt

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Hot mashed potatoes (optional)

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