Today we're making pot roast. It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
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INGREDIENTS WITH GRAM AMOUNTS

4 pounds (1800g) chuck roast tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions cut into large pieces
8 cloves garlic chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) allpurpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) lowsodium beef stock divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme tied
1 1/2 pounds (680g) red or small yellow potatoes cut into large chunks
2 pounds (908g) carrots cut into 3inch chunks
3 tablespoons flatleaf parsley minced, garnish
salt and pepper to taste

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