Petite Pot Roast

I'm calling this pot roast petite pot roast because I made a really small roast, perfect for my small family of three. It came together quickly, and is a one pot meal, so clean up was a breeze. No one is unhappy when pot roast shows up on the dinner table right? 

1 small chuck roast, about 3 pounds
2 tablespoons olive oil
1 onion, quartered
5 carrots, chopped
3 celery stalks, chopped
2 cups red wine
1 cup beef stock
2 springs rosemary
2 sprigs tyme
salt and pepper

Directions: Pat your roast dry with a paper towel. Liberally salt and pepper all sides. Don't hold back, now is the time to season your meat. Heat your oil in a large la cruse type pot until its extremely hot but not smoking. Sear your meat on all sides until it has a nice crust on the outside. Remove your meat and set it aside, then throw in all of your veggies and saute until they begin the brown. Add your red wine and make sure to scrape off all of the delicious burned bits on the bottom of your pan. Add your meat back into the pan, add your stock and herbs. Your meat should have liquid at least 1/2 way up the side. Place your pot, with lid on, in the oven at 275 degrees for 3-4 hours, or until it easily falls apart with a fork. 

See? A delicious comfort meal with just a few minutes of prep. Now sit back, watch your favorite movie or read a book and dinner will be served!