Ingredients:
1 (3 lb) boneless chuck roast
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
3/4 cup dry red wine (optional)
Instructions:
Heat the olive oil in a large pot over medium-high heat.
Season the chuck roast with salt and pepper.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Remove and set aside.
In the same pot, add the onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute.
Pour in the beef broth (and red wine if using), scraping up any browned bits from the bottom of the pot.
Return the roast to the pot, cover, and reduce the heat to low.
Simmer for 3 hours, or until the meat is tender.
Add potatoes and carrots in the last hour of cooking.
Cook until vegetables are tender.
Remove the roast and vegetables.
Slice the roast, arrange with the veggies, and serve.