Beef Pot Roast with Root Vegetables

Instructions

1. 1
   Preheat oven to 325°F (163°C).
2. 2
   Heat oil in a large Dutch oven over medium-high heat. Season beef roast with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
3. 3
   In the same pot, sauté onion and garlic until softened, about 3 minutes.
4. 4
   Add carrots and potatoes, cook for 2 minutes, stirring occasionally.
5. 5
   Return beef to the pot. Add beef broth, red wine, bay leaves, thyme, and rosemary.
6. 6
   Bring to a simmer, then cover and transfer to the oven.
7. 7
   Braise for 2.5 to 3 hours, until beef is fork-tender and vegetables are cooked through.
8. 8
   Remove bay leaves, adjust seasoning, and serve hot in bowls with the broth.