Drunken Pot Roast

1 (3-4 pound) beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 large onion, sliced
2 carrots, peeled, sliced
2 C whole button mushrooms
5 cloves garlic, smashed
4 tablespoons all-purpose flour
1/2 cup red wine
1 (15-ounce) can whole tomatoes, in juice
2 cups beef broth
3 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves

Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and dust with flour. Add the oil to the pot, lay the meat in the pan and sear on all sides until brown, about 10 minutes. Transfer the meat to a plate.

Toss in onion, carrots, mushrooms, garlic, and sprinkle in the flour and with a wooden spoon. Scrape up any browned bits that cling to the bottom of the pot. Pour in wine and tomatoes. Break up tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, and place in the oven and cook until the roast is tender and falls apart, about 4-5 hours, OR transfer to crock pot and cook on low 8 hours.

You may cook for less time if you prefer a more firmly cooked roast. I like mine to completely fall apart. Mmmm!

*Serve with buttered egg noodles or mashed potatoes.