Pot Roast

• 3 pounds Chuck Roast
• 1 teaspoon Kosher Salt & Pepper
• 4 pieces Carrots
• 3 stalks Celery
• 1 pound Rutabaga (opt)
• 2 pieces Parsnips (opt)
• 8 pieces Cremini Mushroom (opt)
• 1 head Garlic
• 2 tablespoons Tomato Paste
• 2 pieces Bay Leaves
• 3 sprigs Rosemary
• 1 cup Red Wine (Cabernet)
• 3 cups Beef Broth (or reconsistuted Beef Better than Boullion)
• 1 package Lipton Onion Soup (dry)
• 2 tablespoons Chicago Steak Seasoning
• 5-6 pieces Potatoes cut in half

1. Preheat Oven to 325 degrees. Pat Meat Dry, Season with Steak Seasoning, Salt and Pepper. Brown in oil on all sides. Remove to plate.
2. Hold out potatoes and carrots until cooked for one hour.
3. Brown all other veges in oil. Add all other ingredients (other than Beef Stock/Boullion) and bring to boil.
4. Add Meat and Beef Stock/Boullion. Add water to make sure that meat is more than 1/2 covered. Cook in 325 oven for one hour.
5. Add potatoes and carrots. Cook for additional 1 1/4 hours.

roast, kosher salt, carrots, stalks celery, cremini, garlic, tomato paste, bay leaves, rosemary, red wine, beef broth, onion, chicago, potatoes

Taken from www.epicurious.com/recipes/member/views/pot-roast-5ba2e74c30bebd2d1e257120 (may not work)