Heat oil in a large Dutch oven over medium-high heat.
Sear the onions and carrots
Cut the onions in half, and add them to the Dutch oven when the oil is very hot. Brown them on one side, then the other. Remove the onions to a plate.
Add the carrots, and cook until browned too. Remove the carrots to a plate.
Sear the meat
Season the beef on all sides with salt and pepper, then sear on all sides until it is brown all over. Remove the meat to a plate while you deglaze.
Add the wine (or beef stock if you prefer) to the Dutch oven and deglaze, scraping to get all the brown stuff off the bottom.
Cook the Pot Roast
Put the beef back into the Dutch oven and add the beef stock.
Stir in the onion, carrots, potatoes, rosemary, thyme and bay leaves.
Put the lid on, then cook in the oven for 4 hours.
Remove from the oven break up the meat with a fork, and serve (with the gravy).
I cook pot roast at around 1 hour per pound of meat. So, if your cut of beef is larger or smaller than mine, adjust accordingly.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsYou can use fresh or dried herbs for this recipes.Adding garlic or garlic powder is a great way to add a little extra something, too!Add a bay leaf for another dimension of flavor.Freezing instructionsThis recipe can be frozen after cooking. Place in a freezer safe container, seal, label and freeze. Reheat thoroughly in the microwave or a saucepan as needed.