INGREDIENTS
2 1/2 lb
Chuck, boneless roast
2
Bay leaves
16 oz
Button mushrooms, thick sliced
4
Carrots (peeled and cut into 1" pieces)
2
stalks Celery
1 tbsp
Mushroom, dried
1
Onion, medium
4
Potatoes (cut into quarters), small red
3
sprigs Thyme
1 1/4 cups
Beef broth
2 tbsp
Tomato paste
1/4 tsp
Black pepper, ground fresh
1/2 tsp
Kosher salt
3 tbsp
Olive oil
2/3 cup
Red wine