good pot roast

I'm not a fan of cooking with wine in general, but this pot roast is good. From here.

Ingredients

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• salt and pepper
• 1 large coarsely chopped onion
• 1 cup dry red wine (Cabernet Sauvignon worked well)
• 3 garlic cloves, chopped
• 2 cups beef broth
• 1 bay leaf
• thyme & rosemary 
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 5-6 potatoes

How to Make It

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle 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,  chopped garlic, beef broth, bay leaf, thyme, rosemary to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 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 bay leaf from pan; discard. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.