Roast, Potatoes, Carrots, and Onions

Ingredients:

- 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:

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