Ingredients
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2 tablespoons olive oil
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1 (3 pound) chuck roast, boneless
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salt, to taste
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black pepper, to taste
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1 large yellow onion, coarsely chopped
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3 cloves garlic, minced
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1 (14.5 ounce) can beef broth
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3/4 cup dry red wine, optional
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2 sprigs fresh thyme
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2 sprigs fresh rosemary
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1 bay leaf
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2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces
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6 medium carrots, peeled and chopped into 1 1/2 inch pieces
Directions
Step 1 –Preheat the oven to 275 degrees F.
Step 2 –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.
Step 3 –Saute the onions until they brown, about 4-5 minutes.
Step 4 –Add in the garlic for the last minute of cooking so they become fragrant.
Step 5 –Add the roast back to the pan.
Step 6 –Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.
Step 7 –Once the pot reaches a simmer, cover the pot and transfer it to the oven.
Step 8 –Cook for 2 hours.
Step 9 –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.
Step 10 –Cut the meat into large pieces or shred and serve warm.
