INGREDIENTS
1
bay leaf
3 lbs
beef shoulder roast
14 1/2 ozs
canned beef broth
6 media
carrots
3/4 cup
dry red wine
2 sprigs
fresh rosemary
2 sprigs
fresh thyme
3 cloves
garlic
2 Tbsps
olive oil
6 servings
salt and pepper
1 large
yellow onion
2 lbs
yukon gold potatoes