Traditional Beef Pot Roast With Carrots

• 1 (4-pound) boneless beef chuck roast, trimmed and halved
• 2 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 teaspoons canola oil
• 2 tablespoons tomato paste
• 12 garlic cloves, peeled
• 1 1/2 cups dry red wine
• 2 cups unsalted beef stock (such as Swanson)
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1 (28.46-ounce) container chopped tomatoes (such as Pomi)
• 2 teaspoons finely chopped fresh rosemary
• 4 medium carrots, cut diagonally into 2-inch pieces
• 4 fresh thyme sprigs
• 1 large red onion, cut into 8 wedges
• 1 bay leaf

1. Preheat oven to 300u0b0.
2. Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
3. Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300u0b0 for 3 hours or until beef is tender when pierced.
4. Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.
5. Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and Reserve 2 cups sauce for Recipes 2 and Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.
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boneless beef chuck roast, freshly ground black pepper, kosher salt, canola oil, tomato paste, garlic, red wine, unsalted beef stock, flour, sugar, tomatoes, fresh rosemary, carrots, thyme, red onion, bay leaf

Taken from www.myrecipes.com/recipe/traditional-beef-pot-roast-carrots (may not work)