old-fashioned pot roast

2.5-3lbs square cut roast
2 onions, cut into quarters
6 cloves garlic, minced
5lb bag baby Yukon potatoes
2 carrots, cut into chunks
2 sweet potatoes, cut into chunks
1.5 cups red wine
2.5 cups chicken broth (or water with chicken soup mix)
1/2 tsp thyme
2 tbsp Dijon mustard
salt and pepper to taste

Sauté onions and garlic and leave in the pan.
Sprinkle roast generously on all sides with salt and pepper.
Brown roast on all sides in the pot with the onions and garlic.
Add in Yukon potatoes, carrots, and sweet potatoes. Sprinkle with thyme.
Add in red wine, chicken broth, and Dijon mustard.
Cover pot and let simmer on low for approximately 5 hours until soft.

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