Pot Roast with Potatoes and Carrots: A Hearty

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)
Stage 1: Preparing the Pot Roast
Preheat the oven. Begin by preheating your oven to 325°F (165°C). This slow, low heat will allow the roast to become tender and flavorful.
Season the roast. Pat the chuck roast dry with paper towels to remove excess moisture. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides.