Once you have browned your pot roast, chop the vegetables into medium sized cubes.
Step 2
Season and sear beef in a large pot over medium high heat with olive oil. Salt and pepper your chuck roast all over then add it to the pot and brown on both sides.
Step 3
Combine broth, red wine and rosemary in a bowl.
Step 4
Add broth mixture, potatoes, carrots, onions and celery into the pot. Add the bay leaf, bring to a boil, then lower the heat to low.
Step 5
Cover and cook low and slow until the beef roast is fork tender.
Step 6
Then move the roast to a cutting board and pull into serving size pieces. Place the vegetables in a clean bowl. Make a gravy and serve.