What you need:
1 1/2 to 2 pounds chuck roast
Salt and freshly ground black pepper
1 large onion, diced
5 cloves garlic, smashed and roughly chopped
1 1/2 cups red wine
1 whole sprig fresh rosemary
2 whole sprigs fresh thyme
1 tablespoon unsalted butter
2 tablespoons fresh thyme leaves
1 16-ounce bag baby carrots
How to make it:
Heat a heavy deep pan or Dutch oven over high heat. When the pan is hot, place each piece of the chuck roast in the pan. Sear for several minutes (or until the the meat releases easily) on both sides. You may need to do this in two batches; don't crowd the pan. Let the meat get quite dark, with crusty spots on both sides.
When the meat is well-browned, remove it from the pan and put on a plate. Drizzle a little olive oil into the pan and turn the heat down to medium. Add the onions and garlic, and sprinkle lightly with salt. Cook the onions and garlic for about 5 minutes, stirring until they are soft. Add the wine and scrape any remaining bits of meat up from the bottom of the pan. Bring the mix to a simmer, then turn off the heat.
Add the meat back into the pan. Place the rosemary sprig and whole thyme sprigs in the pot. Cover with a tight-fitting lid and cook for 1 1/2 hours, or until the meat is very tender on medium low heat.
For the last 30 minutes you need to add the carrots to the pan, if the juices have cooked low, add some broth to the pot to cover the carrots hen add the thyme leaves. Season generously with salt and pepper. Leave the carrots in the pot for the last 30 minutes of cooking the pot roasts until tender.
When everything is done, remove meat from pan to rest 10 minutes before serving while you wait it's time to make the gravy, you should have plenty of meat juices now, I make gravy using 3 tb cornstarch and 1 1/2 cup of cool water or milk mix this till smooth and get your juices bubbly hot, quickly stir in the cornstarch mixture and keep stirring till it's nice and thick gravy, it should be nice and brown to light brown if using milk.
Dinner is ready, enjoy