Braised Pot Roast with Vegetables

Instructions

1. Step 1: Preheat the oven to 300°F (150°C).
2. Step 2: Season the pot roast with salt and pepper.
3. Step 3: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pot roast until browned on all sides, about 2-3 minutes per side. Remove the pot roast from the pot and set it aside.
4. Step 4: Add the chopped onion to the pot and cook until it is softened and lightly browned, about 8-10 minutes.
5. Step 5: Add the minced garlic to the pot and cook for 1 minute, until fragrant.
6. Step 6: Add the chopped carrots and potatoes to the pot, cooking for 5 minutes, until they begin to soften.
7. Step 7: Add the beef broth, red wine, thyme, and rosemary to the pot, stirring to combine.
8. Step 8: Return the pot roast to the pot, making sure it is covered with the braising liquid.
9. Step 9: Cover the pot with a lid and transfer it to the preheated oven.
10. Step 10: Braise the pot roast for 2 1/2 to 3 hours, until it is tender and falls apart easily.
11. Step 11: Remove the pot from the oven and let it cool slightly before slicing the pot roast and serving it with the vegetables and braising liquid.