Classic Beef Pot Roast | Food Town

Ingredients

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary (can substitute 1 tsp. of dried)
• 2 or 3 sprigs fresh thyme (can substitute 1 tsp. of dried)