Step 1

Salt and pepper both sides of roast. Allow to sit at room temp for about 30 minutes

Step 2

Preheat oven to 325 degrees F. Heat olive oil in a large dutch oven over med-high heat. Brown roast on all sides. About 5 minutes each side. Remove roast from pan and set aside.

Step 3

Add onions and carrots to pan, season with salt and pepper (to your liking) and saute until lightly browned, about 5 minutes.

Step 4

Add garlic, stir and cook for one more minute.

Step 5

Add thyme and bay leaves, pour in wine or beer (or 1 cup beef stock). Bring to boil, scrape up brown bits on bottom of pan as it comes to a boil.

Step 6

Add in 2 cups of beef broth. Push carrots and onions to the side and add reserved roast back into pot.

Step 7

Bring to boil again, then cover, and place in preheated oven.

Step 8

Cook for 1 1/2 hours, then check to make sure there is enough liquid in the pot. (should be about 3/4 of the way to the top of the roast) Add more beef broth or water if needed.

Step 9

Return to oven, and cook for another hour or so, covered, until the roast is fork tender.

Step 10

Remove from oven and place roast on board or platter and cover loosely with foil. Allow to rest for 10 minutes, then cut or shred into serving sizes.

Step 11

Remove thyme stems and bay leaves from veggies, and spoon carrots and onions around the roast to serve. Garnish with fresh thyme, if desired.