Wine-Braised Pot Roast | Oregonian Recipes

Ingredients

• 3- to 4-pound boneless beef chuck roast, preferably tied
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 2 large yellow onions, halved through the root and thinly sliced
• 6 garlic cloves, thinly sliced
• 2 bay leaves
• 2 teaspoons onion powder
• One (28-ounce) can whole peeled tomatoes
• 1 cup beef stock
• 3/4 cup dry red wine
• 1 pound new potatoes, halved if large
• 2 large carrots, halved lengthwise if thick, and cut into 1/2-inch chunks