Braised Beef Recipe
3-4 lbs boneless beef chuck roast
1 clove garlic, minced
1 tsp sal
1 tsp dried rosemary
1 tsp thyme leaves
1/2 tsp cracked black pepper
1 tbls oil
2 carrots, chop fine
1 onion, med, chop fine
1 stalk celery, chop fine
3 sprigs parsley, minced
1/2 cup  cup water
1/4 cup dry red wine

2 cups cooking liquid
8 oz baby carrots
8 oz brussels sprouts
2 tbls corn starch

Directions
Combine salt, garlic, rosemary, thyme and peepper, stir until paste consistency>
Rub surface of meat with mixture
Heat oil in Dutch Oven over medium heat

Ad roast and cook evenly until browned.
Remove roast
.
Cook and stir into same pan chopped carrots, onion, celery and parsley over medium heat until crisp, por off drippingd'
Put roast back into Dutch Oven, add 1/2 cup water and red wine.
Simmer for 2 1/2 hours
During last 15 minutes of cooking time steam baby carrots and  brussel sprouts
Remove roast to warmed platter, strain cooiking liquid, skim fat and throw away
Combine cornstarch with 2 tbls water.
Stir into 2 cups of cooking liquid, boil for 1 minute stirring constantly. Serve with  gravy and vegetables