Pot Roast with Potatoes and Carrots | Fronk Recipes | Umami

Ingredients

• 1 (3 lb) boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 large yellow onion (, coarsely chopped)
• 3 cloves garlic (, minced)
• 1 (14.5 oz) can beef broth
• 3/4 cup dry red wine ((optional))
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)
• 6 medium carrots (, peeled and chopped into 1 1/2-inch pieces)