Ingredients
- 2 tablespoons olive oil
- 1 (3 pound) chuck roast, boneless
- salt, to taste
- black pepper, to taste
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can beef broth
- 3/4 cup dry red wine, optional
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces
- 6 medium carrots, peeled and chopped into 1 1/2 inch pieces
Directions
- Preheat the oven to 275 degrees F.
- In a large Dutch oven on the stove-top, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the Dutch oven and brown on each side for 2 minutes per side. Place the roast on a cutting board or plate.
- Sauté the onions until they brown, about 4-5 minutes.
- Add in the garlic for the last minute of cooking so they become fragrant.
- Add the roast back to the pan.
- Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.
- Once the pot reaches a simmer, cover the pot and transfer it to the oven.
- Cook for 2 hours.
- After 2 hours, remove the pot from the oven and add the carrots and potatoes. Cover again and cook for an additional 1-1 1/2 hours until everything is tender.
- Cut the meat into large pieces or shred and serve warm.