Ingredients
1 boneless beef chuck roast (about 3-4 pounds)
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 cups beef broth
4 cloves garlic, minced
1 cup red wine (optional, or use more beef broth)
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4-5 medium carrots, peeled and cut into chunks
4-5 medium potatoes, peeled and cut into chunks
2-3 celery stalks, cut into chunks
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
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