1 3- 4 lb. Chuck Roast or Rump Roast
1 T Olive Oil
1 L Onion Chopped
4 Carrots Cut into 2 Inch Pieces
2 Stalk of Celery cut into 1 ½ Inch Pieces
1 lb. Baby Potatoes
1 C Red Wine
2 C Beef Broth
4 Cloves Garlic Chopped
2 tsp Igotchu Oxtail Seasoning
1 Sprig of Rosemary
½ tsp Thyme
1 Bay Leaf
Preheat oven to 300 degrees. Season roast well with Igotchu oxtail seasoning. In large Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Sear the seasoned roast 4 minutes per side, adding more oil if needed. Arrange chopped onions around roast. In small bowl combine wine, broth, rosemary, garlic, thyme and bay leaf. Pour all over roast. Bring all to simmer on stove, cover and place in oven. Bake for 2 hours. Add baby potatoes, carrots and celery and bake an additional 2 hours. Serve
