Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).
To Make Gravy:
Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Remove beef and vegetables from the pot and set them on a plate to rest. Add extra broth if needed.
Bring broth to a boil and whisk in cornstarch mixture a little bit at a time until thickened.
Season with salt & pepper to taste.
Mississippi Pot Roast (Slow Cooker, Stovetop, or Instant Pot)
My Parents Forbade Me from Moving Out — When I Discovered Their Real Reason, I Immediately Called the Police
Slutty Brownies
6 Repellent Plants That Keep Rats and Mice Away From Your Home
Ultra-Moist Very Wet Chocolate Cake Recipe
Butter swim biscuits