Arrange sprigs of rosemary and thyme around the meat and vegetables.
1-3 fresh rosemary sprigs, 1-3 fresh thyme sprigs
Bring the liquid to a boil, add the lid, and transfer to the oven. Roast at 350° until the meat is fork-tender and easily shreds - about 3 to 4 hours.
Serve the roast with the veggies from the pot and spoon on as much liquid as you'd like!
Please read the entire post for details, tips, and more!*Any flavor of red wine you enjoy would be suitable. Avoid sweet reds. Dry reds such as merlot, cabernet sauvignon, and red blends work the best.* Instead of wine, the same measurement of additional beef broth may be used.* Red potatoes, new potatoes, small white potatoes, or any other small potato may be used in this recipe.
Since the sizes of potatoes vary, the amount of potatoes you use should align with the number of people you are serving.
Shortcuts for this recipe:
Baby carrots can be used in place of whole carrots to save time peeling and cutting. (approx. 2 cups)
Baby potatoes (small mini potatoes) can be used in place of red potatoes without halving or chopping.