INGREDIENTS
2 cups
beef stock
2 sprigs
rosemary
1 sprig
sage
5 sprigs
thyme
4 lbs
chuck roast
1 serving
salt and pepper
1/4 cup
olive oil
1 large
onion
4 cloves
garlic
2 media
carrots
2
celery stalks
1 tbsp
all purpose flour
2 tbsp
tomato paste
1/4 cup
balsamic vinegar
2 cups
red wine
28 ozs
canned tomatoes