Ingredients
- 3 Tablespoons extra virgin olive oil divided
- 3 lb boneless pot roast (chuck)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 3 lbs yellow onions about 8 medium-large
- 2 cloves garlic finely chopped
- 1 Tablespoon pure maple syrup or brown sugar
- 1 Tablespoon all-purpose flour or gluten-free AP flour
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
- 1 sprig fresh rosemary
- 1 bay leaf
Ingredients
- 3 Tablespoons extra virgin olive oil divided
- 3 lb boneless pot roast (chuck)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 3 lbs yellow onions about 8 medium-large
- 2 cloves garlic finely chopped
- 1 Tablespoon pure maple syrup or brown sugar
- 1 Tablespoon all-purpose flour or gluten-free AP flour
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
- 1 sprig fresh rosemary
- 1 bay leaf
Ingredients
- 3 Tablespoons extra virgin olive oil divided
- 3 lb boneless pot roast (chuck)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 3 lbs yellow onions about 8 medium-large
- 2 cloves garlic finely chopped
- 1 Tablespoon pure maple syrup or brown sugar
- 1 Tablespoon all-purpose flour or gluten-free AP flour
- 1 cup red wine or more beef stock
- 2 1/2 cups beef stock
- 1 sprig fresh rosemary
- 1 bay leaf