Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).
To Make Gravy:
Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot and set them on a plate to rest. Add extra broth if needed.
Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened.
Season with salt & pepper to taste.
My grandma made this for us growing up! The flavors felt like an sweet explosion in your mouth
Nut and Seed Oatmeal Cookies Recipe
BROCCOLI CAULIFLOWER SALAD
How do you clean a very dirty hob?
Life’s leveled up! The hubby and his crew can’t get enough of this meal, so I’m always on backup cooking duty.
Easy & Delicious Cheesy Garlic Scalloped Potato
Remembering Entertainment Journalist Sam Rubin
Southern Potato Salad Recipe
Pouring oil from a can of tuna down the sink is a bad idea: here’s why