• prep: 20 min
• cook: 16 hr
• total: 16 hr 20 min

servings:

• Kosher Salt
• Ground black pepper
• Smoked Paprika
• One 4 to 5-pound chuck roast
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 whole sweet yellow onions, peeled and halved
• 6 to 8 whole carrots, peeled or unpeeled, sliced
• 1 cup red wine
• 2-3 cups beef broth
• 2 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme
• ----------------------
• If adding root vegetables:
• 6 Yukon Gold Potatoes, quartered
• 4 carrots, peeled cut into 2-inch chunks
• 2 sweet yellow onions, peeled and cut into chunks
• For the gravy (only if needed):
• 2 tablespoons corn starch
• 1/4 cup water

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