Chef Jamie's Friday pot roast leftovers
2-3 pounds beef chuck, or similar cut in 1/2" slices or cubes
1 1/2 cups finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-beef broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf
1 teaspoon finely chopped fresh rosemary
Heat heavy large pot over medium heat. Sprinkle beef with salt and pepper.
Serve with bread and your favorite glass of wine.
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