1 3-4 pound chuck roast

10-14 cloves of garlic

1/2 cup of diced bell pepper

1/2 cup of diced onion

1/2 cup of diced celery

1/2 cup of chopped scallion

2 sprigs of thyme

1 heaping tablespoon of fresh oregano

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of beef bouillon

1 teaspoon of dried fennel

1 bottle of red wine

Add all of the ingredients to a casserole dish. Cover tightly. Then, roast in the oven 350F for about 3 hours or until the roast is tender. Serve with potatoes or rice.


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