This classic pot roast recipe is so nostalgic and comforting. It also comes together easily and requires minimal prep or maintenance. It's the perfect meal to make on a cozy day.
Preheat oven to 350 degrees F.
Pat the roast dry with a paper towel and sprinkle all sides generously with salt and pepper, pressing the seasoning into the meat.
Add a good-sized splash of olive oil to a large Dutch oven (or other deep, oven-proof pot) and heat over medium-high to high heat. When the oil begins to shimmer, add the roast to the hot pan and cook one minute per side, on all six sides, to sear. Remove the roast from the pan and set aside on a plate.
Add a good -sized splash of red wine to the pot and scrape the brown bits off the bottom of the pot using a spatula or wooden spoon. These brown bits are full of flavor!
Lower the heat to low-medium and add the onion to the pot. Sprinkle with salt and pepper. Continue to sauté the onion low and slow until it's tender and caramelized, being careful not to burn, about 8 to 10 minutes.
Return the roast to the pan. Add 1 cup of red wine, the beef broth, thyme sprigs, garlic, and bay leaves to the liquid. Bring to a strong simmer. Cover and bake for 1 ½ hours, or until the roast is almost tender.
Add the carrots, celery, and potatoes to the pan, arranging them around the roast. If the liquid has cooked down, add more wine and/or broth so that the vegetables are submerged. Cover and bake for an additional hour, or until the vegetables are tender.
Slice the roast and serve with vegetables and the cooking liquid alongside a slice of good, crusty bread.
