Pot Roast with Potatoes and Carrots

boneless chuck roast

olive oil

Salt and freshly ground black pepper

large yellow onion (, coarsely chopped)

garlic (, minced)

beef broth

dry red wine ((optional))

sprigs fresh thyme

sprigs fresh rosemary

bay leaf

lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)

medium carrots (, peeled and chopped into 1 1/2-inch pieces)