Super Easy Pot Roast

Preheat oven to 275ºF.

Season roast with salt and pepper. Heat oil in a cast iron pot. When oil is hot and almost smoking, add roast and brown on all sides, 1–2 minutes on each side.

Take roast out of the pan. Add onions and saute for 2–3 minutes to brown. Add 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 beef broth, bay leaves, thyme and rosemary. Add 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 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!

For the 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.