Pot Roast

3 1/2 lb boneless chuck roast (or beef shoulder)
1 Tbsp olive oil
salt
pepper
Italian seasoning (or Oregano)
4 cloves of garlic, peeled
1 large yellow onion, sliced
4 carrots, cut diagonally
2 celery stalks, cut diagonally
1/2 cup of red wine

1. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. 
2. Heat olive oil on medium high heat (hot enough to sear meat). Brown roast (don't move it!) in pot for several minutes on each side.
3. Lift meat and add garlic, onions, carrots to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine.  Top with celery.  Cover and bring to a simmer at lowest heat possible.
4. Cook for 3 1/2 to 4 hours, until meat is tender.  If cooked correctly, a lot of liquid will be released.