Stove Top Pot Roast

• 1 cup low-salt chicken broth
• 1 2-3 pound beef roast, trimmed
• 2 Tablespoons olive oil
• 4 garlic cloves, diced
• 1 large onion, coarsely chopped
• 4 celery stalks with some leaves, cut into 1/2-inch-thick slices
• 4 medium carrots, cut into 1/2-inch-thick slices
• 4 white potatoes, cut into 1/2-inch-thick slices
• 4 red potatoes, cut into 1/2-inch-thick slices
• 1 cup dry red wine

1. Heat oil in heavy large dutch oven(preferably cast iron) over medium-high heat. Season beef with salt and pepper. Cook until brown on all sides, about 15 minutes total. Transfer beef to large plate. Add garlic and cook for about 45 seconds, do not let the garlic burn. Add wine and cook 3-5 minutes, stirring frequently and scraping up browned bits from bottom of pot. This will boil off all the liquor in the wine and leave you with a rich flavorful base. Add the stock and season with salt and pepper. Boil 5 minutes. Add all your vegetables to the pot. Using a spoon, dig out a space in the middle of the pot for your roast to sit down into the vegetables. Return beef and any accumulated juices to pot. Cover and heat until the pot returns to a boil. Reduce heat a very low simmer and cook for and 1 1/2 hours. Turn beef and continue cooking until tender, about 1 1/2 hours longer.
2. Transfer beef to cutting board; and cut beef into 1/2-inch-thick chunks. Transfer veggies and beef to a platter. Spoon juices over, and serve.
3. If you would like to serve this as a stew, mix 2 tablespoons of corn starch with a little cold water and add to the pot about 20 minutes before it's done. Stir well.

lowsalt, beef roast, olive oil, garlic, onion, celery, carrots, white potatoes, red potatoes, red wine

Taken from www.epicurious.com/recipes/member/views/stove-top-pot-roast-1219673 (may not work)