Ingredients:
3-4 lb chuck roast
2 tablespoons olive oil
Salt and pepper to taste
4 cloves garlic, minced
1 large onion, chopped
4 large carrots, peeled and cut into chunks
4 celery stalks, cut into chunks
2 cups beef broth
1 cup red wine (optional)
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Preparation:
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