Posted: January 09 2019 in RecipesMeat

4 pounds Village Grocer Pot Roast

1 teaspoon fresh garlic, chopped

2 litres beef stock

1 teaspoon fresh thyme, chopped

4 large onions, sliced

2 cups dry red wine

4 bay leaves

4 tablespoons cornstarch

Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine, thyme and garlic. Cook for  a few minutes, then add beef stock, and bay leaves. Place the pot roast back into the pot. Cover and cook for 3 1/2 to 4 hours, on medium heat. Remove roast and cover with foil. Bring liquid to a boil, then thicken with the cornstarch. Adjust seasoning to taste.