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