Step 1

Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.

Step 2

Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.

Step 3

Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.

Step 4

Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.

Step 5

Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.