Ingredients and Instructions (serves 6):

• 3 pounds of beef pot roast (chuck is a good choice)


• 2 medium, yellow onions, halved and thinly sliced


• 3 carrots, sliced


• 3 celery stalks, sliced


• 3 cups beef broth


• 2 tablespoons of olive oil


• 1 teaspoon of rosemary


• 1 teaspoon of thyme


• 1 teaspoon sage


• 1 cup of red wine


• 1/2 tsp salt


• 1/4 tsp black pepper, freshly ground

1. Heat up the olive oil in a large pot or Dutch oven then place the roast in it.


2. Sprinkle with salt, pepper, rosemary, thyme and sage then brown the meat well on each side. 


3. Add the red wine and only 2 cups of the beef broth to the pan. Bring up to a boil, then cover and let the meat slow cook for about one hour or until the roast is done.
   


4. Add the sliced carrots, celery and onions all around the roast.


5. Pour the rest of the beef broth into the pot, cover and cook for another 30 minutes.


6. Slice the meat and transfer onto a warm serving plate with the vegetables


7. Reduce any remaining cooking juice and serve along with the roast.