INGREDIENTS
1
4- to 5-pound chuck, roast
4
slices Bacon
1 lb
Button mushrooms
5
Carrots
1
stalk Celery
6 cloves
Garlic
1
Onion
1
Parsley, fresh
1 14 ounce package
Pearl onions, frozen
3 cups
Beef broth, low-sodium
2
heaping tbsp Tomato paste
1 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
1
bottle Burgundy wine