Ingredients:
3–4 lbs beef chuck roast
Salt and black pepper, to taste
2–3 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine
1 can (14 oz) crushed tomatoes
2 cups beef broth
2 bay leaves
1 tsp dried rosemary
1 tsp dried thyme
Optional: 1 tsp crushed red pepper flakes
Fresh parsley, for garnish
Instructions:
