Slow-Cooked Herbed Pot Roast
3 lbs (1.4 kg) chuck roast, excess fat trimmed
3 cups (720 ml) red wine
2 cups (240 ml) water
4 cloves garlic, smashed
2 teaspoons (10 g) kosher or sea salt
1/2 teaspoon (2 g) black pepper
1 stalk celery
8 sprigs fresh thyme
1-1/2 lbs (.7 kg) red potatoes, each cut in half
3 carrots, cut into 2" (51) pieces
1 bay leaf
Combine roast, wine, water, garlic salt and pepper in large bowl and marinade for 12 hours. Tie celery and thyme together with string. In solid insert pan, add roast with marinade, potatoes, carrots, celery with thyme and bay leaf. Cover tightly with heavy plastic wrap. Cover tightly again with heavy-duty foil.
Pour 16 cups (3.8 L) water into the steamer basin. Place the insert pan on top. The water should come around the sides, but not over the top. Cover with the glass lid. Heat the Wolf steamer module at 190°F (90°C) for 8 to 10 hours.
If you like the concentrated flavor of the juices, strain liquid through a fine mesh strainer, remove celery bundle and skim any fat from the top. Pour the liquid into a large saucepan and cook until the juices are reduced by half. Adjust seasonings if needed. Add the meat and vegetables back to the pan to heat through.