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 taste1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried thyme (or fresh thyme if available)1 teaspoon dried rosemary1 bay leaf4 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)
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