Pot Roast with Potatoes and Carrots

 

1 (3 lb) boneless chuck roast or beef shoulder, trimmed of excess fat

2 Tbsp olive oil

Salt and freshly ground black pepper
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 oz) 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

Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then

 

add roast to pot and brown on all sides, about 2 minutes per side. Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.

 Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.

 

Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs.