Beef Pot Roast with Root Vegetables

Instructions

1. 1
   Preheat oven to 325°F. Pat beef roast dry and season generously with salt and pepper.
2. 2
   Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 10 minutes total. Remove and set aside.
3. 3
   In the same pot, sauté onion and garlic until softened, about 3 minutes.
4. 4
   Deglaze the pot with red wine, scraping up browned bits. Add beef broth, bay leaves, thyme, and rosemary.
5. 5
   Return roast to pot and bring to a simmer. Cover and transfer to oven for 1.5 hours.
6. 6
   Add carrots and potatoes. Return to oven, covered, for another 1.5 hours until vegetables are tender and meat shreds easily.
7. 7
   Remove bay leaves. Skim excess fat from surface. Serve roast with vegetables and gravy spooned over top.