• Preheat oven to 275 degrees.
• Season roast with salt and pepper.
• Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
• Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
• Add in garlic and cook for an additional minute.
• Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
• Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
• Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
• Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
• Place back in the pot and serve warm.
• I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!

Beef Gravy

• Melt butter in a medium saucepan.
• Whisk in flour and whisk for 1-2 minutes until bubbly and slightly thickened.
• Slowly add in pot roast liquid while whisking continuously. Bring to a slight boil and continue to whisk until gravy is thickened.
• Season with salt and pepper and a couple dashes of worcestershire sauce.