Pot Roast with Potatoes and Carrots

Ingredients

• 1 boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, minced
• 1 can beef broth
• 3/4 cup dry red wine, optional
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs yukon gold potatoes, cleaned then diced into 1 1/2 inch pieces
• 6 medium carrots, peeled and chopped into 1 1/2-inch pieces

Directions

1. Set the oven to 275 degrees. Warm the olive oil in a large dutch oven over medium-high heat. Sprinkle the roast generously on every side with salt and pepper, then place it in the pot and sear it all around, about 2 minutes per side.
2. Transfer the roast to a cutting board or plate. Add the onions to the pot and cook until they start to take on color, about 4 – 5 minutes, stirring in the garlic during the final minute.
3. Place the roast back in the pot, then pour the beef broth and optional red wine over it. Add the thyme, rosemary and bay leaf to the liquid. Bring everything to a simmer, cover the pot, and move it to the oven for 2 hours.
4. Take the pot out of the oven, add the carrots and potatoes, and season them with salt and pepper. Cover again and return the pot to the oven for 1 – 1 1/2 hours longer, until the meat and vegetables are tender.
5. Lift out the roast and either shred it or cut it into large pieces, discarding the fat as you go, then add the meat back to the pot. Remove the bay leaf and herb sprigs. Serve warm.