Petrini'S Italian Pot Roast - cooking recipe

Ingredients

3 -5 lbs beef chuck roast
salt or seasoning salt
black pepper
olive oil
1 -2 tablespoon minced garlic
2 -3 teaspoons italian seasoning
1 (15 ounce) can tomato sauce
1/2 cup apple juice
1/4 cup apple cider vinegar
1/2 - 1 lb button mushroom, sliced in half if small, in quarters if large

Preparation

Season beef to taste with salt and pepper.
Heat a large (5 quart covered) pot over medium to medium high heat.
Coat bottom of pre-heated pan with olive oil.
Sear meat well on both sides (you may need to cut the meat into smaller pices to accommodate your pan). Once the meat is seared remove to a plate.
In a bowl or large measuring cup, mix together the tomato sauce, garlic, italian seasoning, apple juice and vinegar.
Pour liquids into pot and deglaze, being sure to scrape up all the yummy goodness on the bottom of the pan.
Add back the meat and also add the mushrooms.
Lower the heat so that the liquids are at a simmer and cover the pot.
Let simmer for 2-3 hours until the meat is falling apart.
Serve in shallow bowls over pasta cooked al dente.