Ingredients:
3-4 lbs chuck roast
1 lb Yukon Gold potatoes, cut into chunks
4 large carrots, peeled and sliced
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh thyme and rosemary sprigs
2 bay leaves
Instructions:
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