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| 1 | 3-Lb Boned Beef Bottom Round Roast |
| 2 Teelöffel | vegetable oil |
| 1 1/2 Tasse | onion chopped |
| 1 1/2 Teelöffel | thyme dried |
| 1 gross | cloves garlic minced |
| 3 | bay leaves |
| 1 Tasse | Low-Salt Chicken Broth |
| 1 Tasse | red wine dry |
| 1 Tasse | Canned Whole Tomatoes; Undrained And Choppe |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 8 mittel | Carrots; Peeled And Halved |
| 8 klein | Boiling Onions; Peeled |
| 1 x ca. 30 g | Sun-Dried Tomatoes; Packed Without Oil, Chopped |
| 4 Tasse | Shiitake Mushroom Caps |
| 1 Packung | Button Mushrooms; Quartered |
| 1 Packung | Cremini Mushrooms; Quartered |
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Preheat oven to 300 degrees.
Trin fat from roast. Heat oil in a Dutch oven over medium-high heat unti hot. Add roast; brown on all sides. Remove roast, set aside. Add chopped onion to pan; saute 3 minutes. Add thyme, garlic, and bay leaves; saute 1 minute. Add broth, wine, and canned tomatoes, scraping pan to loosen browned bits. Return roast to pan; sprinkle with salt and pepper. Cover and bake at 300 degrees for 1 hour.
Remove from oven; turn roast over. Add carrots, boiling onions, and sun-dried tomatoes. Cover; bake 1 hour. Add mushrooms. Cover; bake an additional hour or until roast is very tender. Let stand 10 minutes. Thinly slice roast and serve with vegetables.
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