Pot Roast Recipe
INGREDIENTS
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2 tablespoons vegetable oil
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1 5-pound beef chuck roast
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Salt and pepper
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2 cups beef stock or reduced sodium canned beef broth
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1/2 cup red wine (optional)
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3 onions, cut into large wedges
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4 cloves garlic, chopped
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2 dried bay leaves
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1 teaspoon dried thyme
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2 tablespoons tomato paste
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2 pounds carrots, cut into 1 1/2-inch chunks
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2 pounds potatoes, cut into 1 1/2-inch chunks
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