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Braised Red Wine Pot Roast

Danielle
  • 255 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Bacon fat

3 lb

Chuck, roast

2

Bay leaves

2

Celery stalks

4 cloves

Garlic

1

Onion, large

1

Rosemary, spring fresh

1

sprig Thyme, fresh

1 1/2 cups

Beef broth

1/4 cup

Balsamic vinegar

1

Black pepper, cracked

1

Kosher salt

2 tbsp

Butter

2 cups

Red wine, dry

2

Carrots (peeled and diced to 1/2")