3 lb chuck roast
3 fresh whole garlic cloves
1 onion quartered
4 whole carrots cut into big pieces
2 tbsp olive oil
4 stalls of celery cut into big pieces
1/3 cup balsamic vinegar
1 cup water
2 bay leaves
Handful of fresh thyme and rosemary
LOTS of Himalayan salt and pepper
1. HeAt oil in a lidded cast iron pot and sauté vegetables and garlic till tender. Remove from pot. Add roast (seasoned with salt and pepper) and brown on all sides.
2. Add vegetables back to pot on top of roast. Top with vinegar, water, bay leaves and herbs. Season pot with lots of pepper and salt. Cover and bake at 350 for 2 1/2-3 hours.
