Pot Roast And Egg Noodles

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 4 -5 mushrooms, sliced
• 2 1/2 lbs chuck roast
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 3 carrots, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 -3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 6 ounces tomato paste
• 2 bay leaves
• 1 sprig fresh thyme

Recipe

• 1 season the meat with salt and pepper.
• 2 heat oil in a large oven-proof pot over medium heat. brown meat, 3 minutes per side. remove meat and set aside.
• 3 add garlic, onions, carrots, celery to pot. cook, stirring, until softened, about 10 mn.
• 4 add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. bring to a boil. return meat to pot. liquid should come about 2/3 the way up the sides of the roast.
• 5 slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. turn roast once and occasionally baste. roast is done when very tender.
• 6 when tender, remove meat from pot and shred with fork. discard fat, bay leaves, and thyme sprig. stir shredded into sauce and keep warm.
• 7 serve over lightly buttered egg noodles.