Shelly's Recipe

DELUXE POT ROAST

Category: Roasts/Tenderloin - Beef

1 (4- to 5-lb boneless chuck roast
2 large cloves garlic, sliced
1/2 tsp salt and pepper
1/4 cup flour
1/3 cup olive oil
1 medium onion, sliced
1 cup dry red wine
1 (8 oz) can tomato sauce
1 tbsp brown sugar
1 tsp dried oregano ,horseradish and prepared mustard
1 bay leaf
8 small red potatoes, peeled
4 stalks celery, cut into 2-inch pieces
Garnish: fresh oregano sprigs

Make small slits in top of roast. Insert a qarlic slice in each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in a Dutch oven. Add wine to roast in Dutch oven.

Combine tomato sauce and next 5 ; stir well. Pour over roast. Bring liquid in Dutch oven to a boil; cover, reduce heat, and simmer 1 1/2 hours. Add potatoes, carrot, and celery; cover and simmer 1 more hour or until roast and vegetables until tender.

Transfer roast to a serving platter; spoon vegetables around roast, using a slotted spoon. Discard bay leaf. Spoon any remaining pan dripping over roast and vegetables. Garnish if desired. Serves 8