An "in the oven" Pot Roast option......
Ingredients
  • 1 (3 to 4-pound) boneless bottom round roast
  • Kosher salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 yellow onions, peeled and quartered
  • 3 cloves garlic, smashed
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 3 carrots, peeled and sliced into 1/2-inch pieces
  • Freshly chopped parsley leaves, for garnish
Steps

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