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4 lb. top round roast beef
salt and pepper
2/3 c. olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
bay leaf
2 c. red wine
1 c. beef broth

Season meat with salt and pepper and dredge in flour.
In a large skillet, heat 1/3 cup olive oil and brown meat.
Remove meat to a large heavy casserole or Dutch oven. Brown
onion, celery and carrot. Add this with bay leaf and garlic to
beef in casserole. Heat 2 cups wine with 1 cup beef broth and
pour over meat. Cover and cook 3 hours, turning several times.
Strain sauce left in casserole. In saucepan, add remaining 1/3
cup olive oil and on high heat saute mushrooms. Drain off oil
and add strained sauce. Cook for 5 minutes. Add 1 teaspoon
butter and cook until thick. Cut beef in slices and pour sauce

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