INSTRUCTIONS
1. Preheat oven to 275 degrees.
2. Very liberally season all sides of meat with salt and pepper.
3. Sprinkle flour on all sides of meat.
4. Pour a couple tablespoons oil in bottom of dutch oven and bring to medium high heat.
5. Place meat in dutch oven and sear all sides well. About 6 minutes per side.
6. Remove meat to plate.
7. Put onions in dutch oven and lightly brown.
8. Once onions are browned, deglaze dutch oven with 1 cup of beef stock. Scraping up all the brown bits.
9. Return meat to dutch oven, placing it on top of onions.
10. Pour in remaining 3 cups of beef stock.
11. Add potatoes, carrots and garlic cloves.
12. Take rosemary and thyme sprigs and tie the sprigs into a small bundle with bakery string (for easy removal)
13. Add the rosemary/thyme bundle and bay leaf ti the dutch oven.
14. Place the lid on the dutch oven and place it in the oven at 275 degrees.
15. Leave the pot roast in the oven for about 2 ½ hours. Check the pot roast, it should easily break apart with a fork when done. If the meat is not yet tender, return to oven for upto another 1 ½ hours.
