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.
