Measurements

• 2 Bay Leaves
• 2 cups Beef Broth
• 3 lbs Beef Chuck Roast
• 1 tsp Black Pepper
• 2 tbsp Butter
• 4 Carrots
• 3 Celery stalks
• 2 tbsp Flour
• 4 cloves Garlic
• 8 oz Mushrooms
• 2 tbsp Olive Oil
• 1 cup Red Wine
• 1 tsp Rosemary
• 1 tsp Salt
• 1 tsp Thyme
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 325°F (165°C).
• Season the beef chuck roast with salt and black pepper.
• In a large oven-safe pot, heat olive oil over medium-high heat.
• Sear the roast on all sides until browned.
• Remove and set aside.
• In the same pot, add butter and sauté the chopped onions, carrots, and celery until softened.
• Add minced garlic and cook for another minute.
• Stir in the flour and tomato paste, cooking for 2 minutes.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot.
• Add beef broth, bay leaves, rosemary, thyme, and mushrooms.
• Stir to combine.
• Return the beef roast to the pot, cover with a lid, and transfer to the preheated oven.
• Cook for 3-4 hours, or until the meat is tender and easily shredded.
• Remove the bay leaves before serving.
• Enjoy your pot roast with red wine and mushrooms!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.