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Ingredients

• 1 tablespoons olive oil
• 3 1/2- to 4-pound boneless beef chuck roast
• Salt and freshly ground black pepper
• 4 large shallots coarsely chopped
• 2 large carrots peeled and coarsely chopped
• 2 celery stalks coarsely chopped
• 4 garlic cloves finely chopped
• 1 cup dry red wine
• 2 tablespoons Sherry vinegar
• 2 1/2 cups beef stock
• 5 fresh thyme sprigs
• 1 resh rosemary sprig
• 2 bay leaves
• 1 teaspoon juniper berries crushed

Description

Pot Roasted Beef - The Huffington Post

Kitchen Daily