Pot Roast With Wild Mushrooms And Fresh Thyme

By Sunset
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1 boned, tied beef chuck roast (3 1/2 to 4 lbs.)

Kosher salt

freshly ground black pepper

About 1/3 cup all-purpose flour

3 tablespoons olive oil

1 1/2 cups coarsely chopped onions

1 1/2 cups coarsely chopped celery

1 1/2 cups coarsely chopped peeled carrots

4 cups reduced-sodium beef broth

1 bottle (750 ml.) Merlot or other dry red wine

3 fresh thyme sprigs plus 1 tbsp. chopped leaves

2 tablespoons butter

3/4 cup chopped shallots

2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces

1 teaspoon shredded orange peel

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