1 chuck roast
Salt and fresh ground pepper
4-5 Tbs olive oil
1 medium onion, large dice
3 cloves garlic, mashed
5 carrots, peeled, rough cut
1 large sweet potato
2 cups beef broth
2 cups red wine (medium-bodied)
1-2 Tbs tomato paste
2 Tbs honey
6 sprigs thyme
6-7 potatoes, peeled, chunked (can be added to pot or make mashed potatoes)
1 Tbs butter
Preheat oven to 350 degrees
Season roast with salt and pepper. Heat oil in large oven-safe pot. Brown the meat well on all sides, about 10-12 minutes. Remove and set aside on a plate. Lower heat to medium and saute the onions, garlic for five minutes. Add the broth, tomato paste, wine, honey and thyme. Stir to combine. Put the roast back in the pot.
Cover and transfer to the oven. Bake for 2 to 2 1/2 hours, turn the meat once. After one hour, add the sweet potatoes, potatoes if you aren't mashing them, and carrots. Cover and continue to bake until the vegetables and meat are fork tender.
Remove the meat and vegetables from the pot. If you are mashing the potatoes, thicken the sauce to make gravy and finish with the butter.