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

 * 1) Cut up onions and carrots and combine in bottom of 5 qt. Dutch oven.
 * 2) Shake some dried thyme leaves over.
 * 3) Lay meat over vegetable mixture (don't brown it or anything).
 * 4) Sprinkle some black pepper, thyme leaves and about 6 bay leaves on top of meat.
 * 5) Pour whole bottle of wine into pot - don't worry, all the alcohol evaporates.
 * 6) Bring to boil, lower to simmer and cook for about 3 hours - until meat is soft.
 * 7) This is a top of the stove recipe.
 * 8) When meat is done, remove from pot, add can of tomato paste, mix and simmer til combined.
 * 9) Return meat to pot and refrigerate overnight.
 * 10) Much easier to cut in slices next day when cold.
 * 11) Reheat to serve.