3 lb beef bottom round
1 celery stalk
1 medium onion (I used red onion)
1 medium carrot
1 cup wine
1 cup beef broth
1/2 teaspoon thyme
garlic powder or other seasoning you like
Preheat oven at 325F. Pat raw meat dry with paper towels to promote browning. Season with salt and black pepper. Use Dutch oven or deep skillet large enough to hold pot roast and any other ingredients comfortably. If pan is too small, spillovers may occur.
Put a small amount of oil in your pan and slowly brown meat on all sides. Remove the roast from the pan, set aside.
Chop vegetables in a food processor. Placed chopped onion, celery and carrots in the pan and sautee until tender.
Place meat on top of the vegetables, fat side down. Add beef stock and wine, thyme, garlic powder or other seasoning if you prefer, cover tightly and put it in a preheated oven for 3 to 4 hours. The roast is done when it shreds easily with a fork.
Serve with garlic mashed potatoes.