Italian Pot Roast
2 Tbsp. vegtable oil
1 (2-2 1/2 lb) Chuck Roast
1 tsp. salt
1 tsp. pepper
1 c. beef broth
1 c. dry red wine
1 1/2 tsp. Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, cut into 1 inch peices

1. Preheat oven to 325 degrees
2. Heat oil in oven safe pot over medium high heat. Sprinkle roast with salt and pepper. Add roast to pan, cook for 5-8 minutes, turning to brown on all sides. Stir in broth, wine, Italian seasoning, onion and bay leaves. Cover tightly.
3. Bake at 325 degrees for 1 1/2 hours. Add carrots and bake 1 hour longer or until tender. Remove and discard bay leaves. Serve over rice, if desired.