1. Prep the roast: Pat meat dry and season generously with salt and pepper.
2. 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.
3. Add onion to the pot. Sauté 4–5 minutes until slightly softened. Add garlic and cook 30 seconds more.
4. Pour in beef broth and wine (if using), scraping up any browned bits from the bottom. Stir in Worcestershire, thyme, and bay leaves.
5. Return roast to the pot. Arrange carrots and potatoes around it.
6. Bring to a simmer, then cover and reduce heat to low.
7. Simmer 2.5–3 hours, turning once halfway, until meat is fork-tender and vegetables are soft.
8. Remove bay leaves. Taste and adjust seasoning—add more salt, pepper, or a splash of balsamic vinegar for depth.
9. Serve hot, slicing the roast against the grain and spooning plenty of gravy over everything. Garnish with fresh parsley.

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

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

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: 26g , Fats: 20g , Protein: 40g