Pot Roast with Wild Mushrooms and Fresh Thyme Recipe – Sunset Magazine

Ingredients

• 1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)
• Kosher salt
• freshly ground black pepper
• About 1/3 cup all-purpose flour
• 3 tablespoons olive oil
• 1 1/2 cups coarsely chopped onions
• 1 1/2 cups coarsely chopped celery
• 1 1/2 cups coarsely chopped peeled carrots
• 4 cups reduced-sodium beef broth
• 1 bottle (750 ml.) Merlot or other dry red wine
• 3 fresh thyme sprigs plus 1 tbsp. chopped leaves
• 2 tablespoons butter
• 3/4 cup chopped shallots
• 2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
• 1 teaspoon shredded orange peel