Italian Pot Roast

• 2 Tablespoons Olive Oil
• 3- 1/2 pounds Chuck Or Rump Roast
• 1 whole Onion
• 1 whole Carrot
• 1 whole Rib Celery
• 4 cloves Garlic, Minced
• 6 ounces, weight Jar Salad Olives, Drained
• 28 ounces, weight Diced Tomatoes With Basil
• 1/2 cups Dry Red Wine
• 3 whole Bay Leaves
• 1 teaspoon Oregano
• 1/2 teaspoons Thyme
• Salt And Pepper, to taste

1. Chop onion, carrot and celery.
2. In a Dutch oven, heat oil over medium-high heat.
3. Sprinkle meat with salt and pepper and brown well.
4. Remove meat, reduce heat to low and add onion, carrot, celery and garlic.
5. Cover and cook until softened.
6. Add salad olives, tomatoes, wine, oregano, thyme and bay leaves.
7. Return the meat to the pot, cover and simmer until tender, about 3 hours.

olive oil, onion, carrot, celery, garlic, salad olives, tomatoes, red wine, bay leaves, oregano, thyme, salt

Taken from tastykitchen.com/recipes/main-courses/italian-pot-roast/ (may not work)