Roast Beef Supper | Cooking Professionally

Ingredients

• 1 (3 1/2-pound) chuck roast, boneless
• 3 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons canola oil
• 2 yellow onions, cut into 1/2-inch slices
• 6 cloves garlic, smashed
• 3 large carrots, cut into 3-inch pieces
• 8 ounces cremini mushrooms, halved
• 2/3 cup dry red wine or beef broth
• 2 rosemary sprigs
• 1 bay leaf
• 1 pound Yukon Gold potatoes, quartered