INGREDIENTS
1
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 ounce 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)