Penny's Pot Roast

I've been trying to get Penny to start her own cooking blog, seeing how she is the most likely of anyone I know to whip up gourmet meals for her family several times a week. So far she hasn't taken the bait, so I am forced to share her recipes with you from time to time. Penny made this recently and, let me tell you, it was melt-in-your mouth delicious. I'm making it tomorrow (if I can get to the alchyhol store)! This is really the perfect fall dinner, but it feels like fall in Oklahoma right now, so why wait?

1 (4- to 5- pound) boneless chuck roast
2 large cloves garlic, thinly sliced
½ teaspoon salt
½ teaspoon pepper
¼ cup all-purpose flour
1/3 cup olive oil
1 medium onion, sliced
1 cup dry red wine
1 8-oz. can tomato sauce
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 bay leaf
2 large baking potatoes, chunked
6 carrots, peeled and quartered
Sliced fresh mushrooms

Make small slits in top of roast. Insert a garlic slice into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in a Dutch oven or skillet. Add onion and wine to roast in Dutch oven.

Combine tomato sauce and next 5 ingredients; stir well. Pour over roast. Bring liquid in Dutch oven to a boil; cover, reduce heat, and simmer 1-1/2 hours. Add potatoes, carrot, and mushrooms; cover and simmer 1 more hour or until roast and vegetables are tender.

Transfer roast to a serving platter; spoon vegetables around roast, using a slotted spoon. Discard bay leaf. Spoon any remaining pan drippings over roast and vegetables. Yield: 8 servings.