INGREDIENTS
4 lb
chuck roast
2 tsp
kosher salt
1/2 tsp
black pepper
2 tbsp
extra virgin olive oil
2 tbsp
butter
1/2 lb
carrots
1 lb
onion
1/2 lb
parsnips
2 larges
celery stalks
1 oz
garlic cloves
3 tbsp
tomato paste
2 tbsp
flour
1 cup
red wine
3 cups
beef stock
2
bay leaves
1/2 oz
fresh rosemary
1/2 oz
fresh thyme
2 oz
parsley
1 tsp
gravy
1 serving
vegetables
1 lb
onion
1 lb
carrots
1 lb
parsnips
1 1/2 lb
new potatoes
1 lb
turnip