What You Need:
· 2 pounds roast beef chunks
· 3 cups beef broth
· 8 small potatoes, peeled
· 2 medium onions, peeled and quartered
· ½ cup red wine
· 1 bay leaf
· 2 celery stalks, cut into 1-inch piece
· 3 medium-sized carrots, peeled and cut into 2-inch pieces
· 1 tsp. fresh chopped rosemary
· 3 cloves minced garlic
· 2 tbsp. olive oil
· Salt and pepper to taste
Directions:
1. Combine red wine, broth and rosemary in a large bowl.
2. Add salt and pepper on the chunk roast beef.
3. Heat a large pot over medium-high heat. Next, add the olive oil to the pot and place the seasoned chunks in it. Brown the chunks on both sides.
4. Add the broth mixture, carrots, potatoes and celery. The mixed to combine. Then add the bay leaf.
5. Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 ½ hours, or until the beef is tender.
6. Transfer the roast to a cutting board and shred it into serving-size pieces.
7. Place the shredded meat on a clean plate and drizzle with the cooking juices from the pot. Alternatively, you can use the juices to make gravy if desired.
8. To prepare gravy, gradually sprinkle 1-2 tablespoons of flour into the pot. Heat the pot over medium heat, whisking constantly until the sauce thickens.
9. Serve immediately.
