Seriously Simple: French pot roast warms you up on a chilly night
Diane Rossen Worthington, Tribune Content Agency
on
Salt
Freshly ground black pepper
4 pounds beef brisket (first cut preferred) or boneless beef chuck, patted dry
2 medium yellow onions, coarsely chopped
2 slices bacon, diced into 1/2-inch pieces
2 medium carrots, peeled and thinly sliced
3/4 cup dry red wine
2 tablespoons red wine vinegar
3 garlic cloves, minced
1 sprig fresh thyme or 1/2 teaspoon dried
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