FOR THE BEEF ROAST:
3 or 4 Lbs.Of boneless beef chuck roast,
Salt and freshly ground black pepper, to taste,
2 tablespoons olive oil,
2 large onions, roughly chopped,
4 garlic cloves, minced,
2 Cups.Of beef broth,
1 Cup.Of red wine (optional),
2 bay leaves,
2 sprigs of fresh rosemary,
2 sprigs of fresh thyme,
FOR THE VEGETABLES:
4 carrots, peeled and cut into chunks.
4 potatoes, peeled and cut into chunks.
2 Cups.Of chopped celery.
2 Cups.Of green beans, trimmed and cut into 2-inch pieces
Mexican Taco Lasagna
Quick and Flavorful Chicken with Broccoli and Carrot Stir Fry Recipe
BAKED CABBAGE STEAKS: A Creative Twist on a Humble Veggie
How to Wash a Hat ~ Baseball Caps & more
The Sponge’s Method for Cleaning Dirty and Embedded Oven Racks Revealed
Shepherd’s Pie Baked Potatoes Recipe
Stormy Daniels reveal intimate detail about Melania Trump and Donald’s marriage – confirms rumors
How To Put A Delicious Spin On Grilled Cheese
Bride Demands Her Bridesmaids Pay for Their Dresses She Bought for the Ceremony, but Karma Immediately Strikes Back
