Ingredients:
3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket)
2 tablespoons olive oil (for searing)
Salt and freshly ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or fresh thyme if available)
1 teaspoon dried rosemary
1 bay leaf
4 cloves garlic (crushed)
1 large onion (quartered)
4 cups beef broth (or more to cover the roast)
1 cup red wine (optional, but adds depth of flavor)
6-8 medium potatoes (peeled and cut into quarters)
4-5 large carrots (peeled and cut into large chunks)
1 tablespoon cornstarch (optional, for thickening the gravy)
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