Comfort Food Pot Roast

Ingredients:
4 lbs chuck roast, tied
1/4 c flour
2 Tbsp canola oil
2 onions, peeled and quartered
4 large carrots, slit lengthwise and cut into 1 1/2" pieces
2 large leeks, sliced
2 c sliced white button mushrooms
2 whole peeled garlic cloves
1 c red wine
1 qt fat-free reduced-sodium beef broth
2 Tbsp tomato paste

Directions:
Preheat oven to 300 degrees F.
Season all sides of roast with salt and pepper to taste.
Dredge in flour.
In a large Dutch oven, heat canola oil over medium heat.
Brown roast, 4 to 5 minutes per side.
Remove roast from the Dutch oven and set aside.
Reduce heat to medium and add onions, carrots, leeks, mushrooms,
and garlic. Cook, stirring occasionally, about 5 minutes.
Add wine and use a wooden spoon to scrape up any browned bits.
Stir in broth, tomato paste, and salt and pepper to taste.
Place roast in the Dutch oven and nestle it in the broth and vegetables. Bring the liquid to a low boil. Cover and put in the oven for 3 to 3 1/2 hours, until beef is fork tender.
Remove roast to a cutting board and take off the strings.
Spoon the pan juices and vegetables over the beef. Serve immediately.