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Get Started - 100% free to try - join in 30 seconds1 3 -3 1/2-pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
1 750 -milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
1/2teaspoon kosher, sea salt or regular salt
1/2teaspoon ground black pepper
2 tablespoons olive oil or vegetable oil
1 10 1/2-ounce can condensed beef broth
1/4cup no salt added tomato paste
1 tablespoon Dijon-style mustard
1 tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
3 cloves garlic, chopped
2 bay leaves
1 large onion, cut into thin wedges
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
4 medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
2 cups whole fresh cremini mushrooms
2 stalks celery, bias-sliced into 1-inch pieces
Hot cooked noodles
2 tablespoons snipped Italian (flat-leaf) parsley
Baguette-style French bread, cut into 1-1/2-inch slices (optional)
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