Classic Pot Rust and EZ Vegetables

 

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)

Preparation:

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