This favorite pot roast recipe includes onions, fresh mushrooms, garlic, and herbs, along with other seasonings and ingredients.
1 beef pot roast, about 3 to 4 pounds flour 2 tablespoons olive oil salt and pepper 2 medium onions, halved and sliced 1/2 cup water 1/4 cup tomato paste ½ cup red wine 1 clove garlic, minced 1/4 teaspoon dry mustard 1/4 teaspoon dried leaf thyme 1/4 teaspoon rosemary, crumbled 1/4 teaspoon ground marjoram 1 small bay leaf 8 oz. fresh sliced mushrooms 1 tablespoon flour blended with 3 tablespoons cold water
Trim roast then dredge in flour. Heat olive oil in a Dutch oven over medium heat; brown the beef on all sides. Season with salt and pepper. Add onions. Combine the water, tomato paste, wine, garlic, seasonings, and bay leaf; add to the pot. Cover and cook over low heat for 2 1/2 hours, or until tender. Add mushrooms and heat through. Remove meat to a warm platter. Skim fat off pan juices. Stir in flour and water mixture, cooking and stirring until sauce is thickened. Serve over the pot roast.