Step 1

Preheat the oven to 275 degrees F.

Step 2

In a large dutch oven on the stove-top, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the dutch oven and brown on each side for 2 minutes per side. Place the roast on a cutting board or plate.

Step 3

Saute the onions until they brown, about 4-5 minutes.

Step 4

Add in the garlic for the last minute of cooking so they become fragrant.

Step 5

Add the roast back to the pan.

Step 6

Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.

Step 7

Once the pot reaches a simmer, cover the pot and transfer it to the oven.

Step 8

Cook for 2 hours.

Step 9

After 2 hours, remove the pot from the oven and add the carrots and potatoes. Cover again and cook for an additional 1-1 1/2 hours until everything is tender.

Step 10

Cut the meat into large pieces or shred and serve warm.