Instructions:
1. Preheat the oven to 275 degrees Fahrenheit.
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the roast all over with salt and pepper, then add the roast to the pot and brown on all sides, about 2 minutes per side.
3. Transfer the roast to a cutting board (or plate), add onions to the pan, and sauté until they begin to brown, about 4 – 5 minutes, adding garlic during the last minute.
4. Return the roast to the pan, pour beef broth and optional red wine over the roast. Add thyme, rosemary, and bay leaf to the broth. Bring to a simmer, then cover the pot with a lid and transfer to the oven. Cook for 2 hours.
5. Remove from the oven, add carrots and potatoes to the pot, and season with salt and pepper. Cover the pot and return to the oven and cook for 1 – 1 1/2 hours longer until the roast and veggies are tender.
6. Remove the roast and shred or cut into large pieces while removing fat, then return to the pot. Remove the bay leaf and herb sprigs. Serve warm.
Enjoy this hearty and comforting dish! 😍
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