A good beef roast requires a teaspoon of olive oil, three pounds of boneless chuck roast, a teaspoon of kosher salt, a quarter teaspoon black pepper, and two cups of coarsely cut onions. In addition, the recipe needs a cup of dry red wine and four thyme sprigs.
Three chopped garlic cloves, fourteen ounces of beef broth, a bay leaf, two pounds of Yukon potatoes, and four large carrots round out the recipe. First preheat the oven to 350 degrees Fahrenheit. Next, begin heating the olive oil in a Dutch oven over medium heat. Add the roast to the oven after sprinkling the meat with salt and pepper. Cook the roast on all sides until it is browned, and then remove it. Next, add the onions to the pan and saute them for roughly eight minutes.
At this point, return the meat to the pan and add the red wine, thyme sprigs, garlic, beef broth, and bay leaf as well. Bring the pan to a simmer, and then cover it with foil and bake it for an hour and a half or until the roast is tender. Then add the potatoes and carrots to the pan, and return the pan to the oven to bake for another hour. Remove the thyme and bay leaf, and shred the meat before serving.