Cooking Professionally

Name: Cooking Professionally
Ingredients: 2 tablespoons olive oil; 1 (3 pound) chuck roast, boneless; salt, to taste; black pepper, to taste; 1 large yellow onion, coarsely chopped; 3 cloves garlic, minced; 1 (14.5 ounce) can beef broth; 3/4 cup dry red wine, optional; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces; 6 medium carrots, peeled and chopped into 1 1/2 inch pieces

"Consider this your go-to Sunday recipe as you’ll need a few hours to complete it. Easy Pot Roast has that nostalgic factor and will make your house smell fabulous. The best part is that the sides—potatoes and carrots—are already included, making it ready to eat as soon as it’s done. Even if you’re just cooking for one, the herbaceous, rich flavor of Easy Pot Roast will envelop you like a family hug...."

INGREDIENTS

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2 tablespoons olive oil

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1 (3 pound) chuck roast, boneless

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salt, to taste

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black pepper, to taste

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1 large yellow onion, coarsely chopped

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3 cloves garlic, minced

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1 (14.5 ounce) can beef broth

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3/4 cup dry red wine, optional

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2 sprigs fresh thyme

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2 sprigs fresh rosemary

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1 bay leaf

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2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces

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6 medium carrots, peeled and chopped into 1 1/2 inch pieces

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