Ingredients

• 3-4 lbs chuck roast
• 1 lb Yukon Gold potatoes, cut into chunks
• 4 large carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme and rosemary sprigs
• 2 bay leaves

Instructions:

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