Classic Beef Pot Roast with Vegetables 
Prep time: 20 minutes
Cook time: 3-4 hours (Dutch Oven) or 8 hours (Slow Cooker)
Servings: 6-8
Ingredients
- 3-4 lb Beef Chuck Roast (or shoulder roast)
- 2 tbsp Olive Oil or Vegetable Oil
- 1 large Yellow Onion, quartered
- 3 stalks Celery, chopped
- 3 cloves Garlic, minced
- 2 cups Beef Broth
- 1 cup dry Red Wine (optional, substitute with more broth)
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 tbsp Worcestershire Sauce
- 1 tsp dried Thyme
- 1 Bay Leaf
- Salt and Black Pepper to taste
- 1 1/2 lbs small Red Potatoes (or Russet Potatoes), halved or quartered
- 1 lb Carrots, cut into 1-inch pieces
