INGREDIENTS
3 lbs
chuck roast
12
new potatoes
3
leafy celery stalks
2 larges
carrots and into 2-3in lengths
1
onion
2 cloves
garlic
2 sprigs
rosemary
1 tsp
fennel seed
1 tsp
oregano
1/4 tsp
thyme
1 qt
beef stock
1/4 cup
balsamic vinegar
2 Tbsps
tomato paste
2 Tbsps
cooking oil
1 serving
kosher salt & pepper