Pot Roast

Makes about 4 servings

Ingredients:

1 (3-4 pound) beef chuck roast

Salt and freshly ground pepper

2 tablespoons olive oil

1 can crushed tomatoes

1 cup beef broth

1 cup dry red wine

1 large onion, quartered

2 garlic cloves, chopped

2 carrots, chopped (Or you can substitute one bunch baby carrots)

2 celery stalks, chopped

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 bay leaf

Directions:

Season all sides of the beef with salt and pepper.  In a large Dutch oven, heat olive oil over medium-high heat.  Brown the meat on all sides and ends, taking the time to get a nice crust on the outside. 

Pour in the wine and bring to a boil.  Let simmer for 2 minutes.  Add the beef broth and tomatoes and let simmer for 2 more minutes.  Add the herbs, garlic, and onion and season with salt and pepper.  Cover the pot and reduce heat to low.  Cook for 2 hours, basting the roast about every 30 minutes.

Scatter the vegetables around the pot roast.  Cover the pot and cook about another hour, until the vegetables all completely cooked through and the meat is fork tender.