2cupsdry red winea cabernet or merlot would be good
2 cupsbeef broth
1poundcarrots, peeled and sliced
1.5poundspotatoes, peeled and cubed
Preheat your oven to 325. Season the chuck roast with the salt and pepper
In a large dutch oven, heat the olive oil over high heat. Working in batches, brown the beef on all sides and remove to a bowl. Reduce your heat to medium and add in the onion and garlic and cook until translucent, about 5 minutes.
Whisk in the the thyme, flour and tomato paste and cook for 1 minute. Pour in the wine and scrape the pan with the whisk to get up any browned bits and to incorporate the wine and flour together. Add the beef back to the pot along with any juices and stir in the beef broth and bay leaves. Cover and place in the oven. Cook for 1 hour and 30 minutes.
Remove the pot from the oven and stir in the carrots and potatoes. Place the lid back on the pot and return to the oven for an additional hour.
Check the meat for tenderness and flavor. Add more salt if needed and return to the oven to continue cooking if the meat is still tough.Remove the bay leaves before serving.