Classic Pot Roast and Potatoes is simply a big piece of beef, seasoned and then cooked low and slow until it is fall apart tender with potatoes cooked in the same pot, absorbing all the wonderful flavors!!
salt and fresh cracked black pepper (enough for both sides of the beef)
2-3sprigsfresh thyme (use 2 tsp dried if you don't have fresh)place on top of meat before putting in oven or sprinkle all over meat if using dried.
2-3 sprigsfresh rosemary (use 2 tsp dried if you don't have fresh)place on top of meat before putting in oven or sprinkle all over meat if using dried.
Liberally salt and pepper both sides of roast 1 hour before cooking.
Heat olive oil in Dutch Oven on high and add the diced onion, carrot pieces and whole garlic cloves to the pot. Saute for about 5 minutes to brown them up a little. Then remove to a plate.
Add a little more oil to the pot and with the burner still on high, place roast into Dutch oven and brown on both sides.
When roast is browned on both sides, add all the vegetables back to the pot. Then pour the red wine and beef broth around the perimeter to the roast.
Place herbs on top of meat and plate lid on the pot. Place into an oven preheated to 325 degrees and cook for about 3-1/2 hours before checking for tenderness.
When you remove the lid and poke the meat with a fork, it should be very tender, if it is not, place lid back on and cook for another 30 minutes before checking it again (depending on the size of your roast).