Ingredients (8)

3 1/2 pounds beef shoulder or boneless chuck roast

2 tablespoons extra virgin olive oil

Salt, pepper, and Italian seasoning to taste

2 large yellow onions, thickly sliced lengthwise (about 4 cups)

4 cloves garlic, peeled

1/2 cup red wine

1 bay leaf

Several carrots, peeled and cut into 2-inch segments