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Beef Roast, French-Cut (M, KLP, TNT)
Source: Self
Serves: 8

4 lb. French roast
4 medium onions, sliced
1 lb. bag baby carrots, cut in half if large
Black pepper
Thyme leaves, dried
Dried bay leaves
1 bottle Burgundy wine
6 oz. can tomato paste

Cut up onions and carrots and combine in bottom of 5 qt. Dutch oven. Shake some dried thyme leaves over. Lay meat over vegetable mixture. (Don't brown it or anything). Sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat.

Pour whole bottle of wine into pot--don't worry, all the alcohol evaporates. Bring to boil, lower to simmer and cook for about 3 hours or until meat is soft. This is a top of the stove recipe.

When meat is done, remove from pot, add can of tomato paste, mix and simmer until combined.

Return meat to pot and refrigerate overnight. Much easier to cut in slices next day when cold. Reheat to serve.

Posted by Muffymom, Z'L

Nutritional Info Per Serving: N/A