1. Pre-heat oven 300F (148C) 2. trim excess fat from roast and salt liberally on both sides let meat rest 30 minutes before browning.
Spray stew pot (10 - 12 qt.) with cooking spray then add 2 tbls. olive oil preheat pot between medium, med-high heat. **Note you may have to cut roast in half to fit in pot.
Add roast to hot pan and brown on all side about 5 min per side.
When browned remove from pot to dish and hold. reduce heat to medium.
Add prepared vegetables to pot.
Clean and thickly slice mushrooms
Sauté vegetables until lightly brown then deglaze pot with stock and optional wine. Add meat and any accumulated juices along with spices mix lightly
Cover pot with heavy aluminum foil.
Cover and place in hot oven. Bake 30 minutes at 300F (148C) then reduce heat to 230F (110C) and continue cooking for 3 to 4 hours until meat is fork tender.
A weekend feast sure to bring smiles and requests for another portion. :-) Add salt & pepper to taste.