INGREDIENTS
3 lb
Chuck, roast
2
Carrots, large
2 cloves
Garlic
3
Leafy celery stalks
1 tsp
Oregano, dried
12
Potatoes, red new
2
sprigs Rosemary, fresh
1/4 tsp
Thyme, dried
1
White onion
1 qt
Beef stock
2 tbsp
Tomato paste
1/4 cup
Balsamic vinegar
1 tsp
Fennel seed, dried
1
Kosher salt & black pepper
2 tbsp
Cooking oil