Pot Roast with Vegetables

Instructions

1. 1
   Preheat oven to 325°F (165°C). Season beef roast generously with salt and pepper on all sides.
2. 2
   Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté onion, carrots, celery, and potatoes for 5 minutes until slightly softened.
4. 4
   Return the roast to the pot. Add beef broth, red wine, bay leaves, thyme, and rosemary.
5. 5
   Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the roast halfway through, until beef is extremely tender.
6. 6
   Remove from oven and discard bay leaves. The meat should shred easily with a fork.
7. 7
   Serve the roast on a platter surrounded by vegetables with pan juices spooned over top.