Oven Roasted Pot Roast

Today I woke up not feeling well and decided to stay home and rest for the day.  I haven't had much of an appetite so decided that cooking a meal Scott likes would be the perfect idea.  Since I was home I figured I would throw together a pot roast (well it might be little more that just throwing something together). Here is what you will need to "throw" this meal together for dinner.

(1) 3lb Rye Round Roast
(4) TBSP of EVOO
(1) Medium Sweet Onion (peeled and cut into quarters)
(6) Carrots (washed and cut into 1 inch pieces)
(3) Cloves of Garlic
(1) can Beef Broth
Splash of Red Wine
(1) Sprig of Rosemary
(3) Sprigs of Thyme
Salt and Pepper

Preheat the oven to 350 degrees
First add (3) TBSP of EVOO to a skillet.  While the oil heats up, salt and pepper the beef heavily and let sit.
Add the onion to the skillet and brown on all sides. Remove to a plate and set aside.
Add the carrots and the garlic to the skillet to brown.  Remove the carrots only and add to the plate with the onions.
Add the remaining oil to the pan and push the garlic to the sides.
Add the prepared beef to the pan and sear on all sides. Remove the beef and add to a baking casserole with a cover.  Add the onions and carrots to the baking dish.
Add a splash of red wine to the skillet to de-glaze the pan. Scrape the bottom to lift any browning stuck to the pan to add flavor to your soon to be gravy.
Add the can of beef broth and herbs and bring to a simmer.
Remove from heat and add the the casserole dish.  Topping the beef with the garlic and herb sprigs.

Cover the pan and roast in the oven for about and hour and half to 2 hours.
Remove and let rest for about a half hour.  Serve with mash potatoes, topping all with the "gravy" left in the baking dish. Enjoy!