Beef Pot Roast
|Pot||4 Pound, roast|
|Onions||3 , sliced|
|Salt and pepper||1|
|Tomato paste||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
Season the meat with salt and pepper and rub in the flour.
Melt butter in Dutch oven and brown meat well on all sides.
Add wine and sliced onions and saute until onions wilt.
Add tomato paste, dissolved in the water, and bay leaf.
Cover and simmer for 3 hours.