*Ingredients
°1 (3 lb) chuck roast
°2 tablespoons of olive oil
°Salt & ground black pepper
°1 large yellow onion, coarsely chopped
°3 minced garlic cloves
°1 can (14.5 ounces) beef broth
°3/4 cup dry red wine (optional)
°2 sprigs of fresh thyme
°2 sprigs of fresh rosemary
°1 bay leaf
°2 pounds Yukon gold potatoes, cleaned and cut into 1 1/2-inch cubes
°6 medium carrots, peeled and cut into 1/2-inch pieces
*Directions
Preheat oven at 275 degrees. Heat olive oil in a large Dutch oven on medium-high heat. Season the entire roast with salt and pepper, then add the roast to the pot and sear on all sides, about 2 minutes per side.
Transfer the roast to a cutting board (or plate), add the onion to the skillet and sauté until browned, about 4-5 minutes, adding the garlic during the last minute.
Return the roast to the skillet, and pour the gravy and optional red wine over the roast. Add thyme, rosemary, and bay leaf to the broth. Bring to a simmer, then cover the pot with the lid, transfer to the oven and cook for 2 hours.
Remove from the oven, add the carrots and potatoes to the pot, and season with salt and pepper. Cover pot, return to oven, & cooking for 1 - 1 1/2 h, to roast and vegetables are tender.
Remove the roast and chop or chop into large pieces, with the fat removed, then return to the pot. Remove bay leaves and herb sprigs.
Enjoy !
.jpeg)