Garlic Pot Roast with Thyme

We have a vendor at our local Farmers Market that sells organic, pasture raised meats. So I decided to buy a chuck roast and make that for dinner when I got home from shopping. This is the recipe I adapted slightly. It smells heavenly when cooking and it tastes really good. I don't like those pot roast recipes where you use soup mixes and such. I wanted real ingredients. I served this with peas but I was thinking of the fresh broccoli I had in my crisper bin. I was just feeling lazy so the peas won out. :)

Pot Roast With Garlic and Thyme
    * 1 pot roast, about 2 1/2 to 3 1/2 pounds, chuck or other suitable pot roast
    * 2-3 cloves garlic, sliced
    * Salt and pepper
    * 3 tablespoons olive oil
    * 1 medium onion, quartered and sliced
    * 6 ounces baby portabella mushrooms, sliced
    * 3 tablespoons flour
    * 1 1/2 cups red wine, I used a Merlot I had open.
    * 1 cup beef broth
    * A handful of thyme sprigs, or 1 teaspoon dried leaf thyme
    * 2 pounds potatoes, peeled and cut in 2-inch chunks
Preparation:
With a small sharp knife, cut  deep slits in the pot roast, spacing them evenly. Push garlic slices into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.

 Add more oil if needed to the hot pan and reduce heat to medium. Add the onions and cook, stirring, until tender and lightly browned. Add mushrooms,  and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 minute longer.

Stir in wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly. Add thyme sprigs if using or dried thyme.

Heat oven to 325°.
Put the roast back in the pan . Cover with a lid or foil and move to the oven. Cook for 2 hours. Add the potatoes, cover, and continue cooking for 1 to 2 hours longer. Serves 4 to 6.