Pot Roast – Arkansas Living Magazine

Ingredients

• 1 (3-pound) chuck roast
• 3 tablespoons canola oil
• 1 extra-large red onion, chopped
• 3 stalks celery, chopped
• 1 cup carrots, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 3 cups chicken stock
• 3 cups beef stock
• 1 ½ cups dry red wine
• 1 tablespoon soy sauce
• 1/2 tablespoon tomato paste
• 6-8 peppercorns
• 1 1/2 teaspoons chopped garlic
• 2 medium russet potatoes, diced
• 2/3 cup baby carrots
• 1 cup frozen peas
• Rice for serving