Wine Marinated Pot Roast

This week, you'll have just about everything you need to make this wonderful pot roast. There's something about egg noodles that makes a hearty dinner just right.

Ingredients:
3 to 3 1/2 pound boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
4 carrots
4 parsnips
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
To view the rest of this recipe, please visit: http://bakedbree.com/wine-marinated-pot-roast