• prep: 15 min
• cook: 4 hr
• total: 4 hr 15 min

servings:

One of the most comforting and easy meals to prepare! Braising the meat and vegetables in the red wine brings a wonderful flavor.  The slow cooking of the meat makes it so tender and juicy! This is a meal for any time but the chilly days makes this one so comforting!

• 4-5 pound chuck roast, trimmed of any fat
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 cup red wine I use cabernet
• 1/2 teaspoon onion powder
• 1-2 teaspoon olive oil
• 2 large onions, peeled and diced in 1/4 pieces
• 8 large carrots, peeled and chopped, 1 inch pieces
• 5 large Idaho potatoes or sweet potatoes, peeled, diced into 2 inch cubes optional, I omit and serve with mashed potatoes
• 1 small turnip, peeled and diced to 1 inch cubes
• 3 large parsnips, peeled and chopped into 1 inch pieces
• 3 stalks celery, cut into 1 inch chunks
• 8 ounces mushrooms, diced into 1/2 in pieces
• 3 cloves garlic, peeled, chopped
• 14 ounce beef stock, fat-free and sodium free
• 2 sprigs Thyme,fresh
• 1 sprig Rosemary, fresh
• 1 whole Bay leaf

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