Prepare your ingredients by chopping the vegetables and mincing the garlic.

In a large pot over medium-high heat, sear the beef chuck roast until browned on all sides.

Add diced onions and minced garlic to the pot; sauté until fragrant.

Stir in carrots, potatoes, thyme, bay leaves, and beef broth. Bring to a boil then reduce to a simmer.

Cover and let simmer for about 2 hours until meat is tender.

Remove bay leaves before serving hot with crusty bread or mashed potatoes.