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1 (3-pound) boneless chuck roast, trimmed [A grass fed arm roast with a marrow bone is very good.]
1+ teaspoon kosher salt
1/4++ teaspoon freshly ground black pepper
2 cups coarsely chopped onion [I have substituted with dried / re-hydrated chopped onions which worked out okay. Go with fresh if you can.]
1 cup dry red wine
4 thyme sprigs [Dried is okay. I sprinkle the top generously.]
3 garlic cloves, chopped
1 (14-ounce)
1 bay leaf
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preparation
Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. [Get all sides very crispy and brown. Additional time may be required.] Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. [Don't allow liquid to cover the top of the meat.] Cover pan and bake at 350° for
http://www.myrecipes.com/recipe/classic-beef-pot-roast-10000001536793/