Pot Roast with Root Vegetables

Instructions

1. 1
   Preheat oven to 325°F. Season beef roast 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
   Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened.
4. 4
   Pour in red wine and beef broth, scraping up any browned bits from the bottom. Add bay leaves and thyme.
5. 5
   Return the roast to the pot. Cover and transfer to the oven.
6. 6
   Braise for 2 hours. Add potatoes and additional vegetables, then continue cooking for 1 hour until roast is fork-tender.
7. 7
   Remove bay leaves. Taste and adjust seasoning. Serve the roast with vegetables and broth.