INGREDIENTS
2 lb
boneless beef shoulder roast
1/2 tsp
ground black pepper
1/2 tsp
kosher salt
1/4 tsp
garlic powder
1/4 tsp
ground chipotle pepper
1 1/2 cups
full bodied red wine of your choice
1
sweet onion, cut into chunks
2 tbsp
butter
3 tbsp
olive oil
3 tbsp
whole wheat flour
1 tbsp
tomato paste
8 oz
package of sliced baby bella mushrooms
Parsley for garnish