Step 1

Preheat oven to 350 degrees F.

Step 2

Heat olive oil in a Dutch oven, on the stovetop, over high heat (see note). Sprinkle roast with salt and pepper. Add roast and cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; saute 8 minutes, or until tender.

Step 3

Return roast to pot. Add wine, thyme garlic, broth, and bay leaf; bring to a simmer. Cover pot and bake in the oven for 1-1/2 hours, or until roast is almost tender.

Step 4

Add carrots and potatoes to pot. Cover and bake 1 more hour, or until vegetables are tender. REMOVE BAY LEAF FROM POT; DISCARD. Slice roast across the grain and serve with vegetables and pan juices.