Pot Roast Stew

1 (2-3 lb) pot roast

2 T. olive oil

1 small onion, diced

1 clove garlic, minced

salt and pepper to taste

3 carrots, scraped and cut into chunks

3 parsnips, scraped and cut into chunks

1 c. dry red wine

1 (28 oz) can tomatoes with their juices


Trim the beef of fat and bones, cut into 2" chunks, season well with salt and pepper.  Heat the olive oil in a dutch oven over med high heat, add the onion and garlic and cook until fragrant and translucent.  Add the seasoned beef chunks, cook and stir until well browned.  Add the wine and deglaze the pan, scraping up any brown bits that are stuck to the bottom of the pan.  Add the carrots, parsnips, tomatoes and their juices.  Bring to a boil, reduce heat to low, cover and simmer for 2-3 hrs, stirring occasionally and adding additional liquid (water or beef broth) if needed.