Step 1

Preheat the oven to 350°

Step 2

Pat meat dry with a paper towel

Step 3

Coat the roast with salt, pepper and Italian seasoning.In a large Dutch oven with a tight-fitting lid, heat the olive oil on the stovetop over medium-high heat

Step 4

Once hot, add the roast to the pot and brown on all sides

Step 5

Remove roast from the pot and set aside.Add the onions for 4 minutes until slightly softened, add garlic for 1 minute longer

Step 6

Deglaze the pan with a little beef broth if the bottom is browning too quickly.Add the tomato paste and brown sugar stir until combined with the onions

Step 7

Add the beef broth, wine, thyme and roast back to the pot

Step 8

Simmer on medium until liquid reduces a little about 5 minutes

Step 9

Cover the pot and place in the oven for 90 minutes.Remove the roast from the oven, add the potatoes and carrots and place back in the oven for 1 more hour

Step 10

Roast is ready when meat is fall apart tender with pulled with a fork

Step 11

If it's not quite there continue cooking until results are achieved

Step 12

**Alternatively you can add the potatoes and carrots to the pot the entire time, but they will likely be very mushy

Step 13

For firmer veggies, we recommend adding them for the last hour only