3 lbs. boneless bottom round beef roast

1 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

1 Tbsp. olive oil

2 large onions, peeled and cut in eight chucks

2 garlic cloves, minced

10 1/2-oz. can French onion soup

6-oz. can tomato paste, italian seasonings preferred

3/4 cup dry red wine

1 lb. baby-cut carrots

1 1/2 lbs. precut and ready-to-cook Red Bliss potatoes

Pat roast dry with paper towels, trim of any excess fat. Rub herbs, salt and pepper into roast. Heat oil in Dutch oven over medium-high heat. Brown roast on all sides, about 2-3 minutes per side. Remove from pan and set on a platter. Add onions and garlic; saute in pan juices for 4-5 minutes. Reduce heat to low and stir in soup, tomato paste and wine. Mix well. Return roast to pan; spoon liquid on top of roast. Cover and simmer over low heat for 1-1/2 hours, turning occasionally. Add carrots, cook for 10 minutes. Add potatoes, continue to cook for 20 minutes or until beef and vegetables are tender. Remove roast from pan and slice roast very thin. Continue to cook sauce, allowing it to thicken. Ladle sauce atop sliced beef.