Ingredients
- 1 3-4 pound chuck or rump roast (well marbled)
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1/2 Tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon rosemary (crushed a little w/ fingers)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 Tablspoon butter or ghee
- 2 yellow onions (cut the long way into chunks)
- 4-5 cloves garlic (pressed or chopped fine)
- 2 Tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 cup Pinot Noir/red wine
- 3 Tablespoons cornstarch or arrowroot powder
- 3 Tablespoons water
- 1 small bag carrots
- 1 pound small white or red potatoes
Directions
- Mix the salt, pepper, and all the spices to make a rub for the meat. Lay down a piece of parchment and place half the mixture on it. Lay...
- Get the full instructions at Quick & Carry Bags
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- Author:
- Krystn Madrine
- Recipe Yields:
- 4-6 people
- Prep Time:
- Cook Time: