FOR THE BEEF ROAST:

3 or 4 Lbs.Of boneless beef chuck roast,

Salt and freshly ground black pepper, to taste,

2 tablespoons olive oil,

2 large onions, roughly chopped,

4 garlic cloves, minced,

2 Cups.Of beef broth,

1 Cup.Of red wine (optional),

2 bay leaves,

2 sprigs of fresh rosemary,

2 sprigs of fresh thyme,

FOR THE VEGETABLES:

4 carrots, peeled and cut into chunks.

4 potatoes, peeled and cut into chunks.

2 Cups.Of chopped celery.

2 Cups.Of green beans, trimmed and cut into 2-inch pieces