2 lb chuck roast
Salt and pepper, to taste
2 cloves garlic, minced
1/2 onion, roughly chopped approx: 1 cup
1 cup baby carrots
3 stalks celery, roughly chopped approx: 1 cup
1 cup red wine
2 Tbs tomato paste
2 Tbs parsley
2 sprigs rosemary
5 sprigs thyme
2 bay leaves
28 oz crushed tomatoes
Preheat oven to 275F. In a large dutch over, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper and brown on all sides, about 8-10 minutes. Remove from heat and set aside. Add garlic, onion, baby carrots, and celery and allow to brown, about 6-8 minutes. Add wine and tomato paste. Use a wooden spoon to mix together and scrape any browned pieces stuck to the pan. Allow to boil down to half the amount, about 5 minutes. Add parsley, rosemary, thyme, and bay leaves. Place chuck roast back into pan and pour crushed tomatoes around it mixing ingredients together. Cover and place in the oven for 1.5 - 2 hours. Remove bay leaves and stems of herbs. Slice thin and serve warm with the sauce!