First Lady Sunday Pot Roast | Recipes Direct

Ingredients

• 1 (4-pound) chuck roast, boneless and excess fat trimmed
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 1 medium sweet onion, cut into 1-inch wedges
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 cup dry red wine, can substitute beef stock
• 1 cup beef stock
• 3 large carrots, cut into 3-inch pieces
• 1 (8-ounce) package cremini mushrooms
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 1/2 pounds small Yukon Gold potatoes
• dried parsley, optional, to taste, for garnish