Pot Roast is amazing, and can be made to eat at a later date like a stew. Here's what you'll need:

Vegetable oil

500g Brisket of beef

2 carrots sliced

2 sticks celery

1 onion chopped

1 clove of garlic

2 bay leaves

1 tsp oregano

1 tomato chopped

1/2 cup red wine

Handful of chopped fresh parsley

2 cups water

Salt/pepper

Serve with mashed potatoes

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