INGREDIENTS
1 tablespoon olive oil
3-4 pounds chuck roast or rump roast
1 large onion chopped, or two small onions
4 carrots cut into 2″ pieces
2 stalks celery cut into 1 ½” pieces
1 pound baby potatoes
1 cup red wine
2 cups beef broth or as needed
4 cloves garlic coarsely chopped
½ teaspoon rosemary
½ teaspoon thyme
1 bay leaf
DIRECTIONS
I never fail to impress my guests with this dish—it disappears within minutes
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My aunt gave me this recipe, and I thought I had lost it. I’m happy I found something alike. This one is even more excellent!
