Granny's Pot Roast | Cooking Professionally

Ingredients

• 2 teaspoons kosher salt, plus more, to taste
• 2 teaspoons fresh cracked black pepper, plus more, to taste
• 2 teaspoons garlic powder
• 1 (3-pound) beef chuck or rump roast
• 1 tablespoon canola oil
• 5 sprigs fresh thyme
• 1 large onion, peeled and quartered
• 1 bay leaf
• 3/4 cup red wine
• 3 tablespoons Worcestershire sauce
• 3 large cloves garlic, smashed and peeled
• 1 (8-ounce) package cremini mushrooms, halved
• 6 carrots, peeled and halved
• 1 1/2 pounds baby potatoes, halved
• 2 cups beef stock
• 2 tablespoons cornstarch, optional
• 3 tablespoons water, optional
• chives, optional, to taste, chopped, for garnish