INGREDIENTS
3 lb
beef chuck roast
2 tsp
kosher salt
1 tsp
pepper
4 tbsp
flour
2 tbsp
olive oil
2 cups
onions
1 cup
red wine
2 cups
beef broth
3 large cloves
garlic
3
thyme sprigs
2
bay leaves
1
rosemary sprig
1 tbsp
tomato paste
4 tsp
worcestershire sauce
6 media
carrots
4 media
yukon gold potatoes
1 tsp
malt vinegar
2 tbsp
butter
1 serving
crusty bread
1 Leaves
from 8 sprigs thyme
1 Leaves
from 2 sprigs rosemary