Pot Roast

INGREDIENTS

2.5 lb Chuck roast
3 carrots
1 cup Beef Stock
3-4 sprig Thyme
3 or 4 Onions
Half a cup Red wine
Mushrooms (optional)


DIRECTIONS

Pour some olive oil in a big sauce pan. Cut up 3 or 4 onions in half and put them in the pot until they sizzle and cook on both sides. Take the onions out and cut up the carrots into 2 inch slices, do not peel them. Put the carrots in the pan and let them cook for a little until a little darker shade and take them out. Season your roast with lots of salt and pepper and place into the same pan until its seared on all sides. Take the roast out. Take half a cup red wine and half a cup beef stock and pour into the pan now add back, onions, roast and carrots and mushrooms. Add more beef stock to covers half of roast, add thyme, cover and put in oven for about 3 and half hours on 275 degrees. 4-5 lb roast plan on 4 hours.