Pot Roast

By jeanniek521

Ingredients

• 1 tablespoon oil
• 3-5 pound chuck roast
• 1 tablespoon oil
• 1 onion (chopped)
• 4 cloves garlic (chopped)
• 1 cup red wine
• 3 cups beef broth
• 4 sprigs of thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 tablespoons dijon mustard
• salt and pepper to taste
• 4 carrots (peeled and cut into bite sized pieces)
• 8 "new" potatoes (cut in half)

Details

Servings 8

Preparation

Step 1

1. Heat the oil in a large oven proof pan.
2. Add the beef and brown on all sides and set aside.
3. Heat the oil in the same pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the red wine and deglaze the pan.
7. Add the beef broth, thyme, tomato paste, dijon mustard, salt and pepper and bring to a boil.
8. Add the roast, cover and cook in a preheated 325F oven until fork tender, about 3-5 hours.
9. Add the carrots and potatoes during the last 20 minutes of cooking.