Ingredients:
- 1 (3 lb) boneless chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can of beef broth
- 3/4 cup dry red wine (optional)
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 bay leaf
- 2 lbs Yukon Gold potatoes, cleaned and diced into 1 1/2 inch pieces
- 6 medium carrots, peeled and chopped into 1 1/2-inch pieces
Instructions:
- Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the roast all over with salt and pepper.
- Add the roast to the pot and brown it on all sides, about 2 minutes per side.
- Transfer the roast to a cutting board or plate.
- Add the chopped onions to the pot and sauté until they begin to brown, about 4 – 5 minutes. Add the minced garlic during the last minute of sautéing.
- Return the roast to the pot.
- Pour the beef broth and optional red wine over the roast.
- Add the thyme, rosemary, and bay leaf to the broth.
- Bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the oven. Cook for 2 hours.
- Remove the pot from the oven.
- Add the chopped carrots and diced potatoes to the pot. Season with additional salt and pepper.
- Cover the pot and return it to the oven. Cook for an additional 1 – 1 1/2 hours, until the roast and vegetables are tender.
- Remove the roast and shred or cut it into large pieces, discarding any excess fat.
- Return the shredded roast to the pot.
- Remove the bay leaf and herb sprigs.
- Serve the dish warm.