Maggiano's Little Italy Italian Pot Roast

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I found this recipe and want to preserve it for a sunday dinner. it sounds like a lot of work, but sounds fabulous!!

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Steps

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Prepare herb marinade first.

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Then prepare vegetables and keep warm.

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To prepare the herb marinade:combine all ingredients in blender and briefly blend until smooth.

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This can be made in smaller batch , but it will be difficult to puree.

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Brush on before grilling or saute meat in it.

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To prepare vegetables:preheat oven to 375 degrees.

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In very large oven-proof saute pan , heat oil over medium-high heat.

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Add vegetables and saute until browned , turning frequently.

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Season with salt and pepper.

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Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender.

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Set aside and keep warm.

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Vegetables will have to be reheated briefly before they are served.

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To prepare roast:when ready to prepare meat , season roast with herb marinade , salt and pepper.

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Brown on all sides on olive oil in heavy , oven-safe braising pan.

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Remove meat from pan and set aside.

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To pan , add onion , carrots and celery and saute over medium-high flame until browned.

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Add tomato paste , mi.

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Ingredients

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chuck roast, salt and pepper, olive oil, spanish onion, carrot, celery, tomato paste, red wine, chicken stock, fresh rosemary, fresh sage, fresh thyme, smoked bacon, veal stock, great northern bean, fresh rosemary leaf, fresh thyme leave, fresh sage leaf, garlic, whole black peppercorn, potatoes, carrots, spanish onions, celery ribs, mushrooms, fennel bulb