"Both me and my husband loved this recipe. Thank You so much for this wonderful dish" -Mrs Cobb
boneless beef chuck roast unsalted butter vegetable oil yellow onion garlic carrots celery potatoes fresh rosemary bay leaves tomato paste red wine beef stock salt and pepper
Preheat oven to 350˚F. Season the roast on all sides with salt and pepper.
In a Dutch oven, place butter and oil over medium high heat. Add the beef and sear on all sides. Remove to a plate and set aside.
Toss together the onion, carrots, celery, and potatoes in the pan. Allow to cook.
Stir in the tomato paste, garlic and rosemary. Continue to cook for another 2-3 minutes.
Deglaze the pan with red wine, scraping up the brown bits, and cook for 2-3 minutes.
Place the seared beef back in the pan and top with the beef stock and add bay leaves.
Cover and cook for 5-6 hours. Remove the bay leaves before serving. Enjoy!