3mediumrusset potatoespeeled and cut into 1-inch pieces
Instructions
Preheat your oven to 350 degrees F.
Sprinkle salt and pepper on all sides of the roast.
Place a Dutch oven over medium-high heat and add the oil. Sear the chuck roast on all sides for 1-2 minutes until it's nice and browned.
Stand roast up on its side and add onions to the pot. Sear the onions, allowing them to brown slightly. Add the garlic and tomato paste. Lay the roast on top of the other ingredients in the pot. Pour the red wine and beef broth over the meat. Add the thyme springs and bay leaves to the liquid.
Cover the Dutch oven and bring to a simmer. Transfer the pot to the oven and cook for 1 1/2 hours.
Carefully uncover the pot and add the carrots and potatoes into the liquid (as best they'll fit). Cover and place the pot back into the oven to cook for 1 more hour.
Remove the roast from the pot and transfer it to a cutting board. Use forks to shred the meat into large chunks. Serve the roast on a platter surrounded by the potatoes and carrots. Spoon cooking liquid over the roast. Serve warm.
Notes
If you prefer, you can leave the skin on the potatoes. Red potato nd Yukon gold will also work in this recipe, but they will have a slightly firmer texture.