Prepare oven pot roast by preheating the oven to 350 degrees Fahrenheit, seasoning the meat, browning the meat in the roasting pan, adding vegetables to the roasting pan and baking until the roast is just about tender. Vegetables for a basic pot roast include carrots, onion, potatoes and garlic cloves.
The first step to cooking the perfect pot roast is placing the meat into a Dutch oven or roasting pan after seasoning it with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 teaspoon olive oil to the pan, and cook on medium-high heat for five minutes, turning the meat over to allow all sides to brown. Remove the meat from the pan, and add 2 cups of chopped onion to the same pan, cooking the onion until tender. Transfer the roast back into the pan, and pour in 1 cup dry red wine. Chop 3 cloves of garlic, and add to the pan, along with 4 fresh thyme sprigs and 1 can fat-free beef broth.
Place 1 bay leaf into the pan, and bring the mixture to a simmer on the stove top. Cover the pan, and bake in the oven for 1 1/2 hours. Meanwhile, peel and chop 4 carrots into 1-inch diagonal pieces, and cut 2 pounds of peeled potatoes into 2-inch pieces. Remove the roast from the oven, add carrots and potatoes, and continue baking for one hour.