Tomato Pot Roast with Mushrooms and Onions

Tomato Pot Roast with Mushrooms and Onions

1 large beef roast, your favorite cut (2-3 lbs)
1 pkg large mushrooms, diced
1 medium onion, sliced
1 can fire roasted tomatoes (I love Hunts)
3 tbsp Butter Olive Oil, divided
Basiks Prime Rub seasoning (This isn't online yet, we have only had it for a couple of weeks. Sorry!)

Preheat oven to 400degrees.

Using a dutch oven, saute onion with about a tablespoon of Butter Olive Oil over medium-high heat. Give it about 5-7 minutes, stirring often to prevent burning. Add the mushrooms. Give it another 5 minutes or so and then toss in 1/2 cup  wine to de-glaze the pan. Give it a few stirs.

Generously rub both sides of the roast with 2 tbsp Butter Olive Oil and then the Basiks Seasoning blend. Lay it in the pan and pour the can of tomatoes around it. Add the rest of the wine and cover.

Place in the oven and let cook for 1 1/2 to 2 hours.

Cool slightly before serving.