Pot Roast with Potatoes and Carrots

4 lb beef chuck roast

3 cloves of garlic, peeled

1 small onion, chopped into large pieces

1 – 15 oz can beef broth

1 cup red wine

6 large carrots, peeled and cut into large pieces

6 russet potatoes, peeled and cut into thirds

butter

kosher salt

ground pepper

2 bay leaves

2 sprigs fresh thyme

2 sprigs fresh rosemary

Preheat oven to 275 degrees.
In a 5 qt heavy stock pot (I always use my LeCreuset pot) heat several tablespoons of butter over medium high heat. Pat the chuck roast dry with paper towel and season both sides with salt and pepper. Sear the roast on both side for a couple minutes on each side. Remove roast from pan and set aside. Add onions and garlic and sauté for a minute or two. Deglaze pan with red wine. Remove from heat and add roast back to the pan. Add beef broth and place carrots and potatoes around the roast. Place fresh thyme, rosemary and bay leaves on top of the roast. Cover with the lid and place in oven. Cook at 275 degrees for 4 to 4 1/2 hours. Remove from oven and let rest for 15 minutes before serving.