INGREDIENTS
4
lbs Chuck, roast
2
Carrots, medium
2
Celery stalks
4 cloves
Garlic
1
Parsley to serve
2
sprigs Rosemary, fresh
1
sprig Sage, fresh
1
Sweet onion, large
5
sprigs Thyme, fresh
1 28 ounce can
Tomatoes
2 cups
Beef stock
2 tbsp
Tomato paste
1/4 cup
Balsamic vinegar
1 tbsp
All purpose flour
1
Salt and freshly ground black pepper
1/4 cup
Olive oil
1
Parmigiano reggiano to serve
2 cups
Red wine