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

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