Classic Beef Pot Roast

1 tsp. olive oil
3lbs. boneless chuck roast, trimmed
1 tsp. kosher salt
1/4 tsp. white pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 14oz. can beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1" pieces
2 lbs. Yukon gold potatoes, peeled and cut into 2" pieces

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck
roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to
brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes
or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic,
beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at
350° for 1½ hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until
vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard.
Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid.

10 servings