Judge Alice'S Pot Roast - cooking recipe

Ingredients

1 (3 1/2 lb.) chuck roast
1 tsp. pepper
3 Tbsp. olive oil
2 1/2 c. dry red wine
1 bunch parsley, chopped
1 tsp. salt
2 1/2 c. chopped onions
2 1/2 c. peeled carrot chunks
8 medium potatoes, cut in thirds
2 c. canned plum tomatoes with juice
1 c. diced celery

Preparation

Rub the roast with pepper.
In a large heavy pot, heat the olive oil and sear the roast on both sides until well browned. Pour in the wine and add the parsley, salt and pepper.
Stir in the onions, carrots, potatoes, tomatoes and celery.
The liquid should not cover the meat completely.
Cover and cook over low heat for 3 to 3 1/2 hours.
Serve immediately.
Makes about 8 servings.