Pot Roast with Root Vegetables

Instructions

1. 1
   Preheat oven to 325°F (163°C).
2. 2
   Season the beef chuck roast generously with salt and pepper on all sides.
3. 3
   Heat vegetable oil in a large Dutch oven over medium-high heat.
4. 4
   Sear the roast for 3-4 minutes on each side until browned; remove and set aside.
5. 5
   Add onion, carrots, potatoes, and celery to the Dutch oven; sauté for 5 minutes.
6. 6
   Return the roast to the pot and add beef broth, water, thyme, and bay leaves.
7. 7
   Bring to a simmer, cover with lid, and transfer to preheated oven.
8. 8
   Braise for 2.5-3 hours until beef is tender and vegetables are cooked through.
9. 9
   Remove bay leaves, taste for seasoning, and adjust as needed.
10. 10
    Serve hot with crusty bread to soak up the savory broth.