Pot Roast
Ingredients
- 2 tablespoons vegetable oil
- 1 5-pound beef chuck roast
- Salt and pepper
- 2 cups beef stock or reduced sodium canned beef broth
- ½ cup red wine (optional)
- 3 onions, cut into large wedges
- 4 cloves garlic, chopped
- 2 dried bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 pounds carrots, cut into 1 ½-inch chunks
- 2 pounds potatoes, cut into 1 ½-inch chunks
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