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
Traditional Pea Salad
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