Chuck Roast Provencale with Carrots and Potatoes

3 lb Chuck roast
1 1/2 ts Salt
1/4 ts Pepper
2 tb Oil
1 lg Onion; chopped
1 cl Garlic; crushed
16 oz Tomatoes; cut up
1 cn (10.5 oz) Beef Broth, condensed, undiluted
1/2 c Dry red wine
1 Bay leaf
1/2 ts Thyme
6 md New potatoes; unpeeled
6 Carrots; in 2" chunks

Sprinkle meat with salt and pepper. Brown on all sides in hot oil in Dutch oven. When meat is turned, add onion and garlic and saute until onion is tender. Add tomatoes, broth, wine, bay leaf and thyme. Cover and simmer for 2 hours. Add potatoes and carrots. Cover and simmer another 45 minutes, or until the meat and veggies are tender. Slice meat and serve with vegetables and sauce.

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