A good recipe for an oven pot roast with vegetables is Ree Drummond's Perfect Pot Roast recipe from the Food Network. This dish serves six, and it is fairly easy to make.
The recipe starts with a 3 to 5 pound chuck roast that is salted and peppered before being set aside. Heat 2 or 3 tablespoons of olive oil over medium-high heat in a large pot or Dutch oven. Add two halves on an onion, brown on both sides, then set it aside. The same oil is then used to brown 6 to 8 carrots that have been cut into 2-inch pieces. The carrots are also set aside after browning. Then, the roast is added and seared on all sides. If not enough oil remains to brown the roast, more can be added, then the roast is once again put aside.
Deglaze the roast with 1 cup of red wine or beef broth, and place the roast back inside the pot. Then, pour beef broth over the roast until it is halfway covered. Add onions, carrots and some sprigs of fresh rosemary and thyme to taste. Cover the dish, and roast it in an oven at 275 degrees Fahrenheit for three to four hours, or until the meat is tender.