Pot Roast with Onion Gravy

Another meal inspired by Giada, therefore another great meal!

Here are the ingredients:

5lb chuck roast
olive oil
2 onions chopped
1handful baby carrots, chopped
5 cloves garlic, chopped
1c dry red wine
1 3/4c beef stock
1/2tsp rosemary

Preheat the oven to 350.  Heat olive oil in a heavy bottom oven-safe dutch oven.  Liberally salt and pepper the roast and brown on all sides.  This will create a crust and make great flavor for the sauce!  It will take about 10 minutes to brown.  Remove the roast and add the onion and carrots.  Saute until tender, then add the garlic and saute for 1 more minute.  Deglaze the pan with the wine and allow to boil for 1 minute.  Add he beef stock and return to a boil (Giada added dried porcini mushrooms at this point, but I don't like mushrooms).  Put the roast back in, cover, and put in the oven.  Braise the meat for about 3 hours, or until tender and juicy.  Flip the roast halfway through.  Once the meat is tender, take out of the oven and pull out the roast.  Let the roast sit for about 15 minutes, tented.  Skim the fat off the sauce in the pan, add the rosemary, then blend in the blender or use an immersion blender.  Giada says to slice the roast and serve with the gravy, but my roast was so tender, it wouldn't actually slice.  I added it back in to the gravy and served it over brown rice.  It was delicious!