POT ROAST:
3-4 lb chuck roast, cut into 3 in chunks
1 onion, chopped
2 pieces of celery, chopped or quartered
2-3 carrots, cut into 1 inch pieces
2 cups beef broth
2 cups red wine
2 cloves garlic
1/4 cup tomato paste
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp thyme
1/2 tsp dried or fresh rosemary
2 tbsp olive oil
2 tbsp butter
Preheat oven to 325.
Season chuck roast with salt, pepper and garlic powder.
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