Place dutch oven over medium high heat and add 2 tablespoons olive oil. Brown the onion until soft. Remove from pan and brown the carrots. Remove the carrots and lightly brown the potatoes. Remove the potatoes and add a bit more oil, if necessary. On high heat, sear the pot roast on both sides for a minute or two.
Remove the beef from pan. Slowly add 1 cup dry red wine to deglaze the pan. Add the meat back to the dutch oven and place the vegetables around the edges of the meat. Pour 4 cups of beef broth to the pan so meat is halfway immersed.
Place lid on dutch oven and cook in 275 degree oven for 3 to 4 hours. Remove from oven and let meat set for a few minutes before slicing and serving.
Dutch Oven Pot Roast https://www.yellowblissroad.com/old-fashioned-pot-roast/