Salt and ground black pepper
One 3- 5 pound chuck repast( same as beef blade repast)
2- 3 tbsp olive oil painting
2 whole onions, hulled and halved
6- 8 whole carrots, hulled and cut into 2- inch pieces
1 mug red wine( does n’t need to be anything fancy)
3 mugs beef broth
2- 3 shoots fresh rosemary
2- 3 shoots fresh thyme
2- 3 potatoes, hulled and cut into piecesPreheat roaster to 275 ˚F.
Use your ← → (arrow) keys to browse