Set-It-and-Forget-It Pot Roast Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 to 2 1/2 pounds beef chuck roast
• 10 cloves garlic, halved
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 carrots, cut into large bite-size chunks
• 2 onions, thickly sliced
• 2 bay leaves
• 4 cups dry white wine (1 bottle)
• 1 cup low-sodium chicken stock
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces