1 boneless chuck roast (3 pounds), or beef shoulder, trimmed of excess fat
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 garlic cloves, minced
1 can (14.5 ounces) beef broth
3/4 cup red wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds baby dutch potatoes, quartered
6 medium carrots, peeled and chopped into 1 and 1/2-inch pieces
("take a picture of my dinner too, mom!")
Place oven racks on lowest position and preheat the oven to 275 degrees. Heat olive oil in a large dutch oven or heavy pot, over medium-high heat. Season roast all over with salt and pepper, then brown on all sides, about 2 minutes per side. Remove roast to a plate, and add onions to the pan. Saute until they begin to brown, about 4-5 minutes, adding garlic during the last minute. Return roast to pan, pour in beef broth and red wine. Add thyme, rosemary, and bay leaf. Bring to a simmer, then cover with a lid and transfer to oven to cook for 2 hours.
Remove from oven, add carrots and potatoes to the pot and season with salt and pepper. Return to oven and cook 1 hour longer until roast and veggies are tender. Remove bay leaf and herb sprigs, and serve warm.