Beef Pot Roast with Baby Dutch Yellow Potatoes and Sweet Baby Carrots
By Melissa's Corporate Chefs


2 1/2 pounds Boneless Beef Chuck
4 tablespoons Olive Oil
3 tablespoons Flour
1 large Onion sliced
1 1/4 cups Red Wine
2 cups Beef Stock
1/2 teaspoon Salt
1 teaspoon My Grinders Garlic and Herb
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
1 Bay Leaves Salt and Fresh Ground Black Pepper to taste


Heat 2 tablespoons oil in a large, heavy nonstick pot over medium-high heat.

Season the beef with salt and pepper. Dust with the flour. Add the beef and brown on all sides, about 12 minutes.

Transfer the beef to a dish.

Add the remaining 2 tablespoons of olive oil and onions to the pot. Sauté over medium-high heat until onions are slightly browned, about 5 minutes.

Add the beef stock, wine, garlic, thyme and rosemary, bay leaf, Organic Grinder Garlic & Herb and salt. Bring to a boil.

Return the beef to the pot. Reduce the heat to medium-low. Cover partially and simmer gently for 1 hour.

Add the carrots and baby Dutch Yellow© Potatoes (DYP's). Continue cooking meat until tender another 1 to 2 hours.

Adjust seasoning with salt and pepper.

Makes 4-6 servings.