Ingredients:
3-4 lbs chuck roast steak
1-2 white onions
4 carrots
4 celery stalks
4-5 potatoes
salt/garlic salt
pepper
garlic powder
olive oil
2 dried bay leaves
4 tbsp red wine vinegar

Directions:


Pat steak dry with a paper towel, then rub salt and pepper on all sides. In a large pot, add a thin layer of olive oil and heat at a low temperature. Simmer steak on all sides for several minutes until golden.


 Remove steak from skillet and add chopped onions to pot and cook for 5 minutes.


Add carrots, celery, and potatoes to veggie mix and sprinkle garlic salt, pepper, and garlic powder to your liking. Add beef to vegetable mixture and sprinkle with red wine vinegar and water. Cook at a really low temperature for 2-2.5 hours. Cut steak and serve!