INGREDIENTS
1 serving
pot roast
3 lbs
beef chuck roast
1 serving
garlic salt
2 tbsps
olive oil
1
onion
2 sprigs
fresh rosemary
2
bay leaves
2
fresh sage leaves
2 cloves
garlic
1 cup
red wine
1/3 cup
balsamic vinegar
14 1/2 ozs
beef broth
3 tbsps
corn starch
1 serving
Salt & Pepper
1 bag
baby carrots
2 media
potatoes