Dinner Recipe: Individual Pot Roasts with Thyme Glazed Carrots
Ingredients
- 1 1/2 to 2 pounds chuck roast
- Salt and freshly ground black pepper
- Olive oil
- 1 large onion, diced
- 5 cloves garlic, smashed and roughly chopped
- 1 1/2 cups red wine, such as Malbec
- 1 15-ounce can diced tomatoes, with their juices
- 1 whole sprig fresh rosemary
- 2 whole sprigs fresh thyme
- 1 tablespoon unsalted butter
- 2 tablespoons fresh thyme leaves
- 1 16-ounce bag baby carrots
Instructions
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