1 tbsp olive oil
1 tbsp butter
4 1/2 pound boneless beef chuck roast
1 tsp salt
1/2 tsp black pepper
1 large sweet onion, chopped
5 garlic cloves, minced
1 cup dry red wine (I use merlot or cabernet sauvignon)
3 cups beef broth low sodium
1 pound potatoes, peeled and cut into 2-inch pieces Yukon Gold
4 large carrots, peeled and cut on the diagonal into 2-inch pieces
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves