Ingredients

3.5 lb beef shoulder (pot roast)

salt & pepper for browining

3 T olive oil

2 C good beef stock

2-3 C red wine

1 t salt

7 whole cloves

2 T tomato paste

2.5 C coarsely chopped onion

2 C carrot chunks

1 C diced celery

6-8 whole cloves garlic bruised

1/2 t tyme

salt & pepper

1 lb sliced mushrooms

4 T butter

Preparation

  1. Preheat oven to 350
  2. Rub roast with S&P, brown in dutch oven with 3 T olive oil until brown on both sides.
  3. Add all veg and liquids except mushrooms. Bring to boil.
  4. Cover and bake for 2.5 hours.
  5. Uncover and bake for an additional 1.5 hours.
  6. Remove roast (may have fallen into pieces) and refrigerate.
  7. Strain veg out of broth and refridgerate broth.
  8. When ready to serve, skim broth of fat and bring to boil on stove top with beef.
  9. Saute mushrooms in butter, add flour to coat and cook. Add to beef.

Season to taste and serve with potatoes or noodles.