Preheat oven to 325°. Sprinkle roast with salt and pepper.
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pan. Add onions to the same pan; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.
4 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy: 339 calories, 17g fat (6g saturated fat), 98mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein. Source: Read Full Article