Preheat oven to 325°F. With paper towels, pat the roast dry. In a large Dutch oven, heat the oil over high heat until hot.
Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter.
Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven. Roast for about 2 hours.
Add the carrots and celery and continue to roast for 1/2 to 1 hour, or until meat is fork tender. Stir in basil (optional) into the sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.