French Roast

== Ingredients ==
* 4 lb French roast
* 4 medium onions, sliced
* 1 lb bag baby carrots - cut in half if large
* black pepper
* thyme leaves, dried
* dried bay leaves
* 1 bottle burgundy wine - Kedem makes one (Burgundy Royale)
* 6 oz can tomato paste
== Directions ==
# Cut up onions and carrots and combine in bottom of 5 qt. Dutch oven.
# Shake some dried thyme leaves over.
# Lay meat over vegetable mixture (don't brown it or anything).
# Sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat.
# Pour whole bottle of wine into pot - don't worry, all the alcohol evaporates.
# Bring to boil, lower to simmer and cook for about 3 hours - until meat is soft.
# This is a top of the stove recipe.
# When meat is done, remove from pot, add can of tomato paste, mix and simmer til combined.
# Return meat to pot and refrigerate overnight.
# Much easier to cut in slices next day when cold.
# Reheat to serve.
Category:Beef chuck and blade Recipes
Category:Burgundy wine Recipes
Category:Carrot Recipes
Category:Jewish Meat Dishes
Category:Onion Recipes
Category:Thyme Recipes
Category:Tomato paste Recipes