• 1 (3 lb) boneless chuck roast
• 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

Instructions 

Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and 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. Serve warm.

Enjoy !