Sandra's Beef Roast With Merlot and Mushroom Gravy

Tonight I made a beef roast it was so good full of beef, mushroom and wine flavors. First I salt and peppered the roast and put it in a cast iron pan with 2 tsp of olive oil to sear it on all sides. Approximately 5 minutes per side. Meanwhile chop one red onion, one stalk of celery, 6 mushrooms sliced and 2 garlic cloves, when all sides of the roast are seared remove it and place it on a plate to the side off the heat. Add 1 tbsp of butter to the pan and saute' the vegi's for about two minutes. Cover the vegi's with about t\2 tbsp of flour cook for 2 minutes then add 1 cup of merlot, and 1/2 cup of beef broth. Scrap off the brown crispy pieces stuck to the bottom of the pan. Add 1 tbsp of Worcestershire sauce, 2 bay leaves and 2 tbsp of tomato paste. Bring to a boil and stir, then replace the roast back in the pan. Move to the oven for 2 2.5 hours @ 350 degrees.
Remove the pan from the oven and place roast on a platter, meanwhile bring the sauce up to a boil to thicken. Stir constantly to prevent it from burning and lumping. Slice your roast and replace the sliced pieces back in the pan of gravy. Top with chopped parsley and serve with mashed potato. BON-APPETITE!!