Pot Roast

1

Preheat oven to 325°F. Season the beef chuck roast generously with salt and pepper.

2

Remove the roast and add onions and garlic to the pot. Cook until onions are translucent, about 5 minutes.

3

Add red wine, beef broth, bay leaves, and thyme. Bring to a boil, then cover and transfer to a preheated oven. Cook for 3 hours.

4

Cover and continue cooking for another 1 hour, or until the meat is tender. Remove bay leaves before serving.

Full recipe & nutritional value on foodfaithfitness.com