Pot Roast with Vegetables

Instructions

1. 1
   Preheat oven to 325°F (165°C).
2. 2
   Heat vegetable oil in a large Dutch oven over medium-high heat.
3. 3
   Season the beef roast with salt and pepper, then brown it on all sides in the hot oil (about 8-10 minutes total). Remove and set aside.
4. 4
   In the same pot, sauté the quartered onion for 2 minutes.
5. 5
   Return the roast to the pot and add the beef broth, water, bay leaves, and thyme.
6. 6
   Cover and transfer to the oven. Bake for 1.5 hours.
7. 7
   Add the carrots and potatoes, stir gently, cover, and continue baking for another 1.5 hours until vegetables are tender and meat shreds easily.
8. 8
   Remove bay leaves, taste, and adjust seasoning as needed.
9. 9
   Serve in deep bowls with the broth spooned over the meat and vegetables.