Classic Pot Roast with Vegetables

• teaspoons dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 325°F (160°C).
2. Pat roast dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned. Remove and set aside.
4. In the same pot, add onion and garlic, sauté until fragrant. Stir in tomato paste and cook 1 minute.
5. Pour in red wine to deglaze, scraping up browned bits. Simmer 2–3 minutes.
6. Return