INGREDIENTS
1 1/2
lbs Beef chuck, roast
4
Carrots, medium
1 cup
Pearl onions
4
Russet potatoes, medium
1 tbsp
Thyme, fresh leaves
1 qt
Beef stock, homemade
1/2 tsp
Black pepper, ground
1 tsp
Sea salt, unrefined
1 tbsp
Butter
1 1/2 cups
Red wine
8 ounces English-style (find it here) or Canadian Bacon, chopped