Instructions

1. Preheat the oven to 350 degrees.
2. Add the olive oil to a dutch oven over medium heat. you want a thin layer of oil at the bottom, so add as much as you need to coat the bottom of your dutch oven.
3. Season the meat generously with salt and pepper, and then coat with the flour shaking off any excess.
4. Once the oil is hot, add the roast to the pot and sear the meat on all sides until brown. Remove the roast from the pot and set on a board.
5. Add the mushrooms to the same pot and brown for 5 minutes, adding more oil if needed. Next add the onions, carrots, potatoes, garlic and rosemary along with 1 1/2 teaspoons of salt and pepper to taste. Cook the vegetables for another 5-8 minutes.
6. Stir the tomato paste into the vegetables and then deglaze the pot with the wine. Cook out the wine for 1 minute, then add the roast back to the pot (with any juices from the plate).
7. Pour in beef broth, making sure the broth only comes about 1/2 up the roast. You might need more or less, depending on the size of your dutch oven.
8. Add bay leaf, cover and cook in the oven for 2 1/2 hours.
9. Remove the pot roast to a board and cover with foil. Scoop out the potatoes and carrots, add to a bowl and cover with foil. Bring the liquid in the pot to a boil, then add the cornstarch mixture and whisk until thickened.
10. Let the gravy simmer for 5 minutes, then taste for seasonings and adjust if needed. Slice the pot roast and add to a serving platter along with the potatoes and carrots.  Pour some of the gravy on top of the pot roast and serve with extra gravy on the side.