Pot Roast and Gravy

I am finally going to make the arm roast from my cow for dinner.  It's chilly out and the oven should help warm up the house!  Since I don't have a dutch oven I am going to make my base in a pan on the stove and then transfer to a baking pan for the oven, I know what to put on my Christmas list!

Ingredients:
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
3 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

Directions:
Take out roast and trim away excess fat, the large chunks that won't break down.  You want some fat because this helps make the roast tender.  Sprinkle with 1 tsp salt on each side and let sit out at room temp for 1 hour.  This helps tenderize the meat (I saw it on a cooking show).  Preheat the oven to 350.  In a pan, saute the onion, add the garlic for about 30 seconds.  Once you smell the garlic add the red wine, thyme sprigs, beef broth and bay leaf.  Bring to a simmer.  Pour the base into the pan you will use to cook the roast, add the roast, cover and bake in the oven for 1 1/2 hours.  Turn the roast, add the carrots and potatoes, cover and bake another 1 hour. Remove the thyme sprig and bay leaf and it's ready to serve.

I am going to make gravy to go with my roast.
Remove the potatoes and 75% of the carrots.  Dump the remaining broth and vegetables into a blender or food processor and blend, this should thicken your gravy.  In a sauce pan, add the blended broth and veggies, the leaves of a thyme sprig and salt and pepper, add another 1 - 2 cups beef stock.  warm on stove and use for roast and potatoes.