This braised pot roast is melt-in-your-mouth tender, incredibly flavorful with veggies and fresh herbs, and super easy to put together! Braising beef, makes inexpensive cuts incredibly tender with very little hands-on work. Plus, it perfumes the house beautifully on cold days . . . Braised Pot Roast with Veggies . . 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess Salt and pepper 1/4 cup olive oil 8 carrots peeled and cut into chunks 4 celery stalks sliced 1 large onion, halved and sliced thin 4 cloves garlic chopped 1 cup red wine 1 cup canned crushed tomatoes 1 cup beef broth 2 tbls Worcestershire sauce 2 cups sliced mushrooms 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves Season all sides of the beef with salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat oil over medium high heat. Brown the meat on all sides, taking the time to get a nice crust on all sides. When you have a good crust, remove the meat from the pot...