INGREDIENTS
3 1/2 lb
Bottom round beef roast
1
Bay leaf, large
6
Carrots
4 cloves
Garlic
6
Potatoes
1
Vidalia onion, chopped (approximately 2 cups), large
32 oz
Beef stock
2 tsp
Gravy master
2 tbsp
Worcestershire sauce
1
Salt and pepper
3 tbsp
Coconut oil or olive oil
1 cup
Korbels cream sherry or sweet red wine