Ingredients:

• 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