1 beef chuck roast, boneless (3–4 lbs.)

2 tablespoons olive oil

1 tablespoon salt

1 teaspoon pepper

1 large yellow onion, chopped

6 cloves garlic, minced

4 large carrots, peeled and cut into ¾-inch pieces

4 celery stalks, cut into ¾-inch pieces

1 ¼ cups beef broth

2 cups red wine (Merlot or Cabernet)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

4 sprigs rosemary

4 sprigs thyme

1 bay leaf

1 teaspoon paprika

1 teaspoon brown sugar