INGREDIENTS
2
lbs Beef chuck pot roast, boneless
16 oz
Baby portobello mushrooms, fresh
1 cup
Carrots
2
stalks Celery
3 cloves
Garlic
1
Italian parsley, fresh
1 cup
Onion
1
Sweet pepper, medium red
1 tsp
Thyme, dried
1 28 ounce can
Tomatoes
3 cups
Lower-sodium beef broth
3 tbsp
Tomato paste
1/4 cup
All-purpose flour
1/2 tsp
Black pepper, ground
1/2 tsp
Salt
4 tbsp
Olive oil