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1
Preheat the oven to 275u00b0F.
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2
Cut the onion into 1-inch thick half-moons. Chop the carrots into 1-inch pieces. Remove the garlic cloves from the skins and smash with the side of a knife.
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3
Set a dutch oven or oven-safe pot over high heat and add 2 Tbsp. of olive oil.
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4
Pat the beef dry with paper towel, place it on a large plate and coat on all sides with salt and black pepper.
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5
Add the beef to the pot. Sear for 2 minutes without moving, until browned. Flip the beef and sear an additional 2 minutes on the opposite side.
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6
Remove the beef from the pot and transfer to a large plate.
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7
Turn the heat down to medium-high and add the remaining oil to the pot. Place the onions, carrots and garlic in the pot and cook, stirring occasionally, for 3-4 minutes or until lightly browned.
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8
Slowly add the red wine and gently scrape up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the beef broth over the meat.
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9
Remove the pot from the heat and cover. Transfer the covered pot to the middle rack of the preheated oven.
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10
Roast for 3 1/2-4 hours, until the meat is extremely tender and easily shredded with a fork.
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11
Check to see that pot roast is done. It's internal temperature should read 145u00b0F. Remove from oven or add time as needed.
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12
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the carrots from the pot and arrange them over the pot roast. Serve immediately.
