INGREDIENTS
1/4 cup
extra virgin olive oil
3 lb
chuck roast
1 tsp
kosher salt
1/2 tsp
black pepper
2 cups
carrots
1 1/2 cups
celery
2 cups
onions
4 tbsp
tomato paste
4
whole garlic cloves
1/4 cup
red wine
2
bay leaves
8 oz
sundried tomatoes
28 oz
canned tomatoes
2 cups
beef broth
4 sprigs
fresh thyme
1 tbsp
oregano
1 tbsp
basil