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This recipe does call for 1/2 a cup of red wine, however, if you prefer to cook without it your pot roast will still taste absolutely amazing. Another modification you can do is substitute the garlic cloves for garlic salt if you're not a big fan of garlic as we know not everyone is.

Ingredients To Gather 

• 2 tablespoons vegetable oil

• 1 5-pound beef chuck roast

• Salt and pepper

• 2 cups beef stock or reduced sodium canned beef broth

• 1/2 cup red wine (optional)

• 3 onions, cut into large wedges

• 4 cloves garlic, chopped

• 2 dried bay leaves

• 1 teaspoon dried thyme

• 2 tablespoons tomato paste

• 2 pounds carrots, cut into 1 1/2-inch chunks

• 2 pounds potatoes, cut into 1 1/2-inch chunks

Step By Step Directions: 

1. Preheat oven to 350 degrees. In a large pot, heat oil over medium heat.
2. Season roast all over, place in pan, and brown on all sides, about 10 minutes.
3. Turn meat fat side up. Add stock, wine and garlic (if using), onions, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours.
4. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
5. Transfer the roast, carrots, and potatoes to a platter. Remove any fat. Cut the roast into thick slices and serve with vegetables.

When serving, have the remaining pot roast juices in a separate bowl in case the meat needs to be rejuvenated. Other than that, this pot roast should be delicious. Serve with another side of your choice and maybe some wine and you've got yourself one tasty, satisfying dinner.

Article Source: Martha Stewart