Name: Pot Roast with Cipollini and Fennel
Cook time: 4 h 30 min
Total time: 4 h 30 min
Ingredients: tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 (2 1/2 lb.) boneless beef chuck roast; 3 tablespoons olive oil; 2 cups (3/4 lb.) cipollini onions, peeled; 3 medium carrots, peeled and chopped into 3/4 inch pieces; 1 medium fennel bulb, sliced into 1/2 inch pieces; Salt; Pepper; 2 garlic cloves, peeled and crushed; 1 cup dry sherry; 4 cups beef broth; 2 dried bay leaves; 4 tbsp flour