INGREDIENTS
1
beef roast (chuck will produce the most tender result)
5 tsp
kosher salt (divided)
1 tsp
pepper
1 tbsp
olive oil
4 cloves
garlic (peeled left whole)
2
sprigs fresh rosemary
4
celery stalks (quartered)
2
carrots (peeled and quartered)
32 oz
can whole peeled tomatoes
2 cups
beef broth
1 cup
dry red wine (or additional beef broth)
fresh parsley (to serve)