1 5-6lb Chuck Roast, tied
8 Carrots, halved lengthwise then crosswise
1 Stalk Celery, roughly chopped
1c. Mushrooms (your favorite ones that can hold up to 3 hrs of cooking)
4 Garlic Cloves, roughly chopped
1 Tsp. Tomato Paste
1 14.5oz can of Chopped Tomatoes
1 Bay Leaf
1 Sprig of Thyme
1c. Red Wine
2c. Vegetable Broth
1 ½ lbs Fingerling Potatoes
2 Tsp Chopped Italian Parsley
Salt and Pepper
Position a rack in the lower third of the oven and preheat to 325°. Heat about 2 Tsp of olive oil in a dutch oven over medium high heat. Sprinkle meat with salt and pepper, add to the pot and cook until brown on all sides (about 5 min/side). Remove and set aside.
In the same pot add chopped onion, carrots, celery, and mushrooms, stir occasionally. When the onions are slightly transparent (about 3-5 min) add garlic and tomato paste and cook until fragrant, about 30 seconds or so (you don’t want the garlic to burn). Add bay leaf, thyme, chopped tomatoes, wine, and vegetable broth; bring to a simmer. Nestle meat on top of vegetables. Cover with parchment paper and lid; transfer to oven. After about 1 ½ hrs of cooking, turn roast and add potatoes and cook for another 1 to 1 ½ or until fully tender and knife easily slips in and out of the meat.
Transfer roast to a cutting board and the vegetables to plate. Remove the bay leaf and what ever is left of the sprig of thyme. On your stove-top simmer the broth for about 20-25 min until about reduced to half. During that time untie the roast, slice against the grain arrange on the platter. Return the vegetables to the gravy to reheat. With a slotted spoon arrange the vegetables around the meat. Ladle some of the gravy over the meat and vegetables; sprinkle with the flat leaf parsley and serve.