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