Delicious Stove-Top Pot Roast

A comforting classic, this delicious stove-top pot roast is cooked low and slow until fall apart tender! It’s simple to make yet a favorite Sunday dinner with rich gravy, flavorful vegetables and savory herbs.

• 3 cups beef broth (homemade or store bought)
• ½ cup red wine
• ½ – 1 teaspoon fresh rosemary chopped
• 1 bay leaf
• 2 tablespoons olive oil
• 2 pounds beef chuck roast
• 6 dashes black pepper (divided)
• 2 pinches salt (maybe more depending on how salty your broth is)
• 8-10 small potatoes (or 2-3 large) (peeled (if desired) and if small cut in half if large cut into large chunks)
• 3 medium-large carrots (peeled and cut into 1-2 inch pieces)
• 1-2 medium onions (peeled and quartered)
• 2 stalks celery (cut into ½ – 1 inch pieces)
• 2-3 cloves garlic (minced)