Ingredients

• 2 pounds boneless beef chuck pot roast
  
• 8 ounces tiny new potatoes, halved or quartered
  
• 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
  
• 1 medium onion, chopped (1 cup)
  
• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
  
• 1 teaspoon dried rosemary, crushed
  
• 1 14 1/2 - ounce can lower-sodium beef broth
  
• 1 cup dry red wine or lower-sodium beef broth
  
• 1 6 - ounce can tomato paste
  
• 2 tablespoons quick-cooking tapioca
  
• 1/2 teaspoon black pepper
  
• 4 cloves garlic, minced
  
• 1 -2 cups fresh basil leaves, spinach leaves, or torn escarole