Step 1 of 12
Classic Pot Roast
Preheat the oven to 275°F.
Step 2 of 12
Classic Pot Roast
Cut the onion into 1-inch thick wedges. Chop the carrots into 1-inch pieces. Remove the garlic cloves from their skins and smash with the back of a knife.
Step 3 of 12
Classic Pot Roast
Set a large Dutch oven or oven-safe pot over high heat and add olive oil.
Step 4 of 12
Classic Pot Roast
Pat the beef dry with paper towels, transfer to a large plate, and coat on all sides with salt and black pepper.
Step 5 of 12
Classic Pot Roast
Place the beef in the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.
Step 6 of 12
Classic Pot Roast
Remove the beef from the pot and transfer to a large plate.
Step 7 of 12
Classic Pot Roast
Turn the heat down to medium-high. If the pot seems too dry, add the additiononal olive oil. Place the onions, carrots, and garlic in the pot and cook, stirring occasionally, until lightly browned, 3-4 minutes.
Step 8 of 12
Classic Pot Roast
Slowly pour the red wine into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the beef broth over the meat.
Step 9 of 12
Classic Pot Roast
Cover the pot and remove from the heat.
Step 10 of 12
Classic Pot Roast
Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.
Step 11 of 12
Classic Pot Roast
Check to see that pot roast is done. Remove from oven or add time as needed.
Step 12 of 12
Classic Pot Roast
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the carrots from the pot, and arrange over the pot roast. Serve immediately.