Shopping list for

Classic Pot Roast

Meat
  • • (3 1/2- to 4-pound) boneless beef chuck-eye roast
    1
Pantry/Dry Goods
  • • kosher salt
  • • beef broth
    1 cup
  • • tomato paste
    1 tablespoon
  • • bay leaf
    1
  • • ground black pepper
  • • balsamic vinegar
    1 tablespoon
Dairy
  • • unsalted butter
    2 tablespoons
Produce
  • • medium onion
    2
  • • large carrot
    1
  • • celery rib
    1
  • • medium garlic clove
    2
  • • chopped fresh thyme leaves
    1 sprig plus 1/4 teaspoon
Alcohol
  • • dry red wine
    1/2 cup
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