Saturday Afternoon Oven Pot Roast

Name: Saturday Afternoon Oven Pot Roast
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil; 1 tablespoon butter; 4 cups sliced sweet onion; 1 can (6 ounces) tomato paste; 4 garlic cloves, minced; 1 teaspoon dried thyme; 1/2 teaspoon celery seed; 1/2 cup dry red wine; 1 carton (32 ounces) reduced-sodium beef broth; 6 medium carrots, cut into 1-1/2 inch pieces; 1/2 pound medium fresh mushrooms, quartered

"This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and leave your house smelling heavenly. If you find that the cooking liquid is evaporating too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia..."

INGREDIENTS

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1 boneless beef chuck roast (2-1/2 pounds)

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1 teaspoon salt

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1/2 teaspoon pepper

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1 tablespoon olive oil

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1 tablespoon butter

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4 cups sliced sweet onion

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1 can (6 ounces) tomato paste

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4 garlic cloves, minced

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1 teaspoon dried thyme

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1/2 teaspoon celery seed

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1/2 cup dry red wine

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1 carton (32 ounces) reduced-sodium beef broth

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6 medium carrots, cut into 1-1/2 inch pieces

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1/2 pound medium fresh mushrooms, quartered

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