Pot Roast in Cabernet

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 3 lbs. trimmed beef flatiron steak or chuck, cut into 8 pieces
• freshly ground black pepper and salt
• 1 pkg. Lipton Beefy onion soup mix
• 1 tablespoon finely chopped garlic
• 1 tablespoon all-purpose flour
• 2 cups of Cabernet wine
• 2 bay leaves
• 20 cremini mushrooms or button (opt.)
• 3 large carrots, cut into 1” pieces
• chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 300°F. In a large Gotham Saucepan, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the pan in a single layer and season with salt and pepper. Cook over med high heat, turning occasionally, until browned on all sides, 8 minutes.
2. Remove from heat and add all ingredients, sprinkle with Beefy Onion soup mix.
3. Cover the casserole and transfer it to the oven. Cook the stew for 3 ½ hours, until the meat is very tender.
4. Serve with crusty bread.