Ingredients:
For the Pot Roast:
3-4 lbs chuck roast (or your preferred beef roast)
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or substitute with additional broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Vegetables:
1 lb baby potatoes, halved
3 large carrots, peeled and cut into chunks
1 cup pearl onions (or regular onions, quartered)
For Garnish:
Fresh parsley, chopped
Ingredients:
For the Pot Roast:
3-4 lbs chuck roast (or your preferred beef roast)
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or substitute with additional broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Vegetables:
1 lb baby potatoes, halved
3 large carrots, peeled and cut into chunks
1 cup pearl onions (or regular onions, quartered)
For Garnish:
Fresh parsley, chopped
