Beef Pot Roast with Baby Dutch Yellow Potatoes and Sweet Baby Carrots

Ingredients

• 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 pound Baby Dutch Yellow potatoes
• 8 ounces sweet baby carrots
• 1/2 teaspoon salt
• 1 teaspoon Melissa's Organic Grinders Garlic and Herb
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaves
• Salt and fresh ground black pepper to taste

Directions

1. Heat 2 tablespoons oil in a large, heavy nonstick pot over medium-high heat.
2. Season the beef with salt and pepper.
3. Dust with the flour. Add the beef and brown on all sides, about 12 minutes. Transfer the beef to a dish.
4. Add the remaining 2 tablespoons of olive oil and onions to the pot.
5. Sauté over medium-high heat until onions are slightly browned, about 5 minutes.
6. Add the beef stock, wine, garlic, thyme and rosemary, bay leaf, Organic Grinder Garlic & Herb and salt; bring to a boil.
7. Return the beef to the pot and reduce the heat to medium-low.
8. Cover partially and simmer gently for 1 hour.
9. Add the carrots and potatoes; cook meat another 1-2 hours until tender.
10. Adjust seasoning with salt and pepper.