Pot Roast Stew in a Bread Bowl

• Meat

  • 3 lb Chuck, boneless Roast

• Produce

  • 4 Baby yellow potatoes
  • 3 Carrots, medium
  • 3 Celery, ribs
  • 1 tbsp Flat-leaf parsley
  • 4 cloves Garlic
  • 1 tsp Herbs de provence
  • 1 Parsnip
  • 4 sprigs Thyme
  • 1 White onion, large

• Canned Goods

  • 4 cups Beef stock, hot
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 4 Sourdough bread bowls

• Beer, Wine & Liquor

  • 3/4 cup Red wine

Found on thecozyapron.com

Description

Ingredients

• 3 – 3 ½ pound boneless chuck roast
• Salt
• Black pepper
• Canola oil
• Large white onion, roughly chopped
• 4 cloves garlic, pressed through garlic press
• 1 tablespoon tomato paste
• 1 teaspoon Herbs de Provence
• ¾ cup red wine
• 4 cups beef stock, hot
• 3 medium carrots, peeled and chopped into chunks
• 3 ribs celery, chopped into chunks
• 1 parsnip, peeled and chopped into chunks
• 4 baby yellow potatoes, quartered
• 4-5 sprigs thyme
• 2 tablespoon all-purpose flour
• 1-2 tablespoons chopped flat-leaf parsley
• 4 sourdough bread bowls (can be found at Panera, or a good, local bakery)

Directions

• -Preheat your oven to 325°.