Pot Roast With Red Wine and Mushrooms Recipe

Ingredients (14)

• 1 3 to 4-pound pot roast (lean chuck, bottom round, or rump)
• 3 tablespoons flour (all-purpose)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 medium onion (halved, thinly sliced)
• 1 rib celery (thinly sliced)
• 8 ounces whole small button mushrooms (trimmed, washed, or sliced mushrooms)
• 4 cloves garlic (smashed and minced)
• 1/2 teaspoon dried marjoram (or thyme)
• 1 small bay leaf
• 1 cup chicken broth
• 1 cup dry red wine (such as pinot noir/burgundy or cabernet)
• 1 can (28 ounces) crushed tomatoes