Pot Roast with Red Wine and Mushrooms

Pot Roast with Red Wine and Mushrooms

1 1/2 cups good red wine, merlot, cabernet, or a blend (mine was an Italian primitivo, similar to a zinfadel)

4 T. or so tomato paste or ready-made tomato sauce

8-12 ounces cremini mushrooms  sliced or quartered (if you have mushrooms detectives, just quarter them so they can push them aside)

Heat a large dutch oven over medium high heat. Add oil and heat. Season roast with salt and pepper and place, seasoned side down, in oil. Season other side. Cook until lightly browned, and turn, cooking other side until lightly browned. Turn heat down to medium and add onions. Stir and let cook five minutes or so. Pour the wine and broth over roast. Stir in beef base, tomato paste/sauce, mustard and seasoning. Add garlic cloves. Bring to a simmer. Cover and place in 325 degree oven.

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