For best results let the roast sit wrapped for an hour or so outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking.
• 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
• 2 Tbsp olive or grapeseed oil
• Salt, pepper, italian seasoning to taste
• 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
• 4 cloves of garlic, peeled
• 1/2 cup of red wine
• 1 bay leaf
• Several carrots, peeled and cut lengthwise
Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don’t move the roast while a side is browning, or it won’t brown well.
When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. (If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 250°F for the first hour, then 225° after that.)
Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).
Suggest serving with green beans and potatoes