Pot Roast! Below is a recipe I found on the internet:

Ingredients:

• 2-3 pound beef roast (such as chuck roast or round roast)

• Salt and pepper

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 cup beef broth

• 1 cup red wine (optional)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 4 carrots, peeled and cut into 2-inch pieces

• 3 potatoes, peeled and cut into 2-inch pieces

• 2 stalks celery, cut into 2-inch pieces

Instructions:

1. Preheat your oven to 300°F (150°C).

2. Season the roast with salt and pepper on all sides. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

3. Add the roast to the pot and sear on all sides until it is browned, about 2-3 minutes per side.

4. Remove the roast from the pot and set aside. Reduce the heat to medium and add the onion and garlic to the pot. Cook until the onion is translucent, about 5 minutes.

5. Return the roast to the pot and add the beef broth, red wine (if using), Worcestershire sauce, and thyme. Bring the mixture to a boil, then cover the pot and transfer it to the oven.

6. Bake the roast for 3-4 hours, or until it is tender and easily shreds with a fork.

7. About 30 minutes before the roast is done, add the carrots, potatoes, and celery to the pot. Cover the pot and continue baking until the vegetables are tender.

8. Remove the pot from the oven and let the roast rest for a few minutes before slicing and serving. Enjoy!