This is my take on classic comfort food. You could always add a little red wine for a bolder flavor.

Ingredients
2 to 3 lb Beef Chuck Roast
1 onion
2 stalks of celery chopped
3 cloves garlic
2 tbsp flour
2 tbsp Worcestershire sauce
1 16 oz can whole tomatoes
1 16 oz can beef broth
2 sprigs Rosemary
2 sprigs thyme
1 tbsp canola oil
Salt and pepper to taste

In a large stock pot on Medium High heat add oil. Season roast with salt and pepper and lightly dust with flour. Brown roast for 3 - 4 minutes on each side remove from pot and add onion, celery and garlic season with salt and pepper and saute for 5 minutes. Tie herbs in a bundle and crush tomatoes with your hands. Add roast back to the pot then add tomatoes, 1/2 can beef broth, Worcestershire sauce and herb bundle. Reduce heat to Low and cook for 4 hours adding beef broth as needed.

Roasted Red Potatoes
2 lbs Red Potatoes
1 tsp fresh thyme, minced
1 tsp fresh Rosemary, minced
2 cloves garlic, chopped
2 tbsp olive oil
Salt and pepper to taste

Wash and quarter potatoes. Add olive oil, herbs, garlic and salt and pepper to a sheet pan then toss in potatoes. Bake at 375 for 45 minutes.