- 3-4 lb beef chuck roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup dry red wine (optional but recommended)
- 1 1/2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1/2 cup carrots, peeled and chopped
- 1/2 cup celery, chopped
- Salt and black pepper to taste
- Fresh parsley or basil (for garnish)
Preparation:
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