For the Pot Roast:
3-4 lbs (1.5-2 kg) beef chuck roast
2 tbsp olive oil
Salt and black pepper, to taste
1 medium onion, roughly chopped
3 cloves garlic, minced
2 cups (480ml) beef broth
1 cup (240ml) red wine (optional; substitute with more broth if desired)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
For the Vegetables:
4-5 medium potatoes, quartered (Yukon Gold or red potatoes work well)
4 large carrots, peeled and cut into chunks
2 celery stalks, chopped
Directions:
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