PREP: Preheat the oven to 300°F. This is a low temperature necessary to cook the pot roast slowly for ultimate tenderness.
Step 1: Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and season roast by dipping it into the flour mixture to coat it on all sides.
Step 2: Heat oil over medium high heat in a large pot or Dutch oven. Brown the meat on all sides (about 5 minutes). To make this a one-pot meal, be sure you use a pot large enough to add all of your veggies and several cups of broth to also. The pot should be oven safe. Once browned, remove the meat and set aside.
Step 3: Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. (If you’d like to add minced garlic to the recipe, now is a great time to toast that as well.) Remove from heat.
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