3 ½ pound chuck roast
1 yellow onion, peeled and chopped
2 garlic cloves, chopped
4 cups beef broth (unsalted, if store-bought)
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
1 teaspoon kosher salt
1 pound small potatoes
1 pound cippolini onions
6 carrots, peeled and cut into 3-inch lengths
Preheat the oven to 350 degrees. Season the roast liberally on all sides and let sit at room temperature for 30 minutes. Coat the bottom of a large dutch oven with olive oil and place over medium heat. Sear the meat on both sides, then remove and set aside.
Add a bit more oil to the pan and saute the onion until soft. Add the garlic and cook for another minute. Stir in the red wine and tomato paste and simmer, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot along with the bay leaf, rosemary, thyme, salt and pepper. Cover and slide the pot into the oven. Roast for four hours.
Carefully remove the lid and add the potatoes and onions. Return the pot, with the lid, to the oven for 15 minutes. Add the carrots and roast for another 45 minutes.
Taste the broth and add salt, if desired. Remove the bay leaf and serve hot with the vegetables.