French Roast
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 4 pound French roast 
4 mediums Onions, sliced
1 inch bag (1#) baby carrots, cut  half if large
to taste Black pepper
to taste Thyme leaves, dried
to taste Dried bay leaves
1 bottle burgundy wine
1 can (6oz.)  tomato paste

Preparation

1 Cut up onions and carrots and combine in bottom of 5 qt. dutch oven. shake some dried thyme leaves over. Lay meat over veg. mixture. (don't brown it or anything). sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat.  2 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 - 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 til combined. Return meat to pot and refrigerate overnight. Much easier to cut in slices next day when cold. Reheat to serve. Delicious and very easy, two of my requirements.

About


A French Roast- This is what my kosher butcher in Chicago calls it, dont know what it is called elsewhere. Have also used piece of flat London Broil.