Dutch Oven Pot Roast

3 pounds beef chuck roast - boneless

1 ½ teaspoons Kosher salt, plus more to taste

1 teaspoon ground black pepper

Olive oil

2 large yellow onions, peeled and sliced

6 cloves garlic, minced

2 tablespoons tomato paste

1 cup red wine - substitute with beef broth if desired

2 to 3 cups beef broth, plus more as needed

2 teaspoons Worcestershire sauce

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves, dried

1 pound baby carrots

1 ½ pounds baby yellow potatoes

Chopped Italian parsley for garnish - optional

Directions at cookingformysoul.com

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