Wine & Herb Braised Roast

3-4 lb Beef Chuck Roast
Salt, Black Pepper
2 T. Olive Oil
Approx 4 Cups thinly sliced Onions
3 Cups Sliced Mushrooms
1-1/2 T. Minced Garlic
1 T. Tomato Paste
1/2 t. thyme
1/4 t. rosemary
2 Cups Red Wine
1-1/3 Cups Beef Broth

Preheat oven to 325. Rub Beef with salt & pepper. Heat oil in ovenproof casserole over medium high heat. Add beef to pan and brown on all sides. Transfer beef to a plate. Add onions to pot and saute until soft. Add garlic, mushrooms, tomato paste, thyme, rosemary 1/2 t. salt and 1/4 t. pepper, cook for approx 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, cover tightly and braise in oven, turning once an hour until beef is tender, approx 2-1/2 to 3 hours. Let beef stand uncovered approx 15 minutes.