Classic pot roast from Cook's Illustrated Magazine Special Issue: Classic Roasts & Simple Sides (2015) (page 7) by Cook's Illustrated Magazine

  • bay leaves
  • carrots
  • celery
  • onions
  • thyme
  • tomato paste
  • balsamic vinegar
  • dry red wine
  • beef broth
  • parsnips
  • baking potatoes
  • beef chuck eye roast

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Easy drop biscuits

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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