NBA Conference Quarter Finals- Game 2.   April 19, 2023, my picks to win the games today are LAKERS, BUCKS, and NUGGETS

BRAISED POT ROAST

1 (3 lb.) boneless chuck roast, 2 tsp. olive oil, 1 large yellow onion, peeled and sliced, 1 bag baby carrots, 2 cups mushrooms, sliced, 2 garlic cloves, minced, 1 T. fresh rosemary, finely chopped, 1 T. tomato paste, 2 cups dry red wine, 2 cups beef stock or broth, 8  small red potatoes, 3 T. fresh parsley, chopped, salt and pepper.

Preheat the oven to 350-degrees.  Salt one side of the beef.  Put olive oil in a large dutch oven on medium-high heat.  Add meat salt side down when the oil is hot.  Sear until crusty brown, about 10 minutes.  Salt the top of the roast.  Turn over.  Sear for another 10 minutes.  Remove the meat to a plate and reserve.  Pepper the roast liberally.  Add onions and carrots and cook for 5 minutes or until the onions are translucent.  Add mushrooms and cook for an additional 5 minutes.  Add garlic and cook for 1 minute, stirring.  Add rosemary and cook for 1 minute.  Add tomato paste and cook another minute.  Turn off the cooktop and add the wine and beef broth.  Turn the cooktop back on to medium heat, stir in all the remaining ingredients, and deglaze the dutch oven.  Cook for 2 minutes.  Add the liquids on the plate.  Nestle the baby potatoes around the meat.  The meat should be about 1/2 covered with liquid.  If not, add more broth.  Cook in the oven, uncovered, for 1 hour.  Turn the oven to 275 degrees and cook covered for 1 1/2 to 2 hours until the beef is tender.