|Beef chuck arm pot roast||3 Pound, trimmed off fat (1 Beef Chuck Arm Pot Roast)|
|Cooking oil||1 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Fresh mushrooms||16 Large|
|Carrots||4 Large, cut into julienne strips|
|Whole onions||8 Small|
|Tomatoes||4 , quartered|
In Dutch oven brown meat on all sides in hot oil.
Add wine, bouillon granules, herbs, and 1/2 teaspoon pepper.
Cover and cook in a 325Â° oven for 1 to 1 1/4 hours or till meat is nearly done.
Add mushrooms, carrots, and onions; spoon juices over vegetables.
Cover; continue cooking 40 minutes.
Add tomatoes; cover and cook 5 to 10 minutes more or till vegetables and meat are tender.
Remove meat and vegetables to platter.
Skim fat from juices; pass with meat and vegetables.