1. Season roast generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear roast on all sides until deeply browned (5–6 minutes per side). Remove and set aside.
2. Add onion and carrots to the pot. Sauté 5–6 minutes until slightly softened. Add garlic and cook 30 seconds more.
3. Pour in beef broth and wine (if using), scraping up any browned bits from the bottom. Stir in Worcestershire, thyme, and bay leaf.
4. Return roast to the pot. Bring to a simmer, then cover and reduce heat to low.
5. Simmer 2.5–3 hours, turning occasionally, until meat is fork-tender.
6. Remove roast and vegetables. Shred or slice the meat.
7. Skim excess fat from the liquid. Stir in cornstarch slurry and simmer 5–10 minutes until gravy thickens. Remove bay leaf.
8. Serve hot over buttery mashed potatoes, topping with shredded beef, carrots, and plenty of gravy. Garnish with fresh parsley.

✨ Great with:
• Steamed green beans or peas
• A crusty dinner roll
• Leftovers make killer sandwiches!

💡 Slow cooker option: After searing, transfer everything to a crockpot. Cook on LOW 7–8 hours. Thicken gravy at the end.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 3 hrs , Total Time : 3 hrs 20 mins , Servings : 6 , Calories : 480 per serving , Net Carbs: 28g , Fats: 22g , Protein: 38g