Directions

1. Rub roast with applewood rub and let sit on counter for 1 hour.
2. In Dutch oven heat olive oil to almost smoking and place pot roast in pot - do not move for 4 minutes - then turn and do the same. It will make a lovely brown crust.
3. Remove roast and add sliced onions, stirring to scrape up brown bits, reduce temperature to medium and cook for 5 minutes.
4. Add garlic and cook for 2 minutes.
5. Return roast, add wine, water, salt pepper and a few carrots, cover and place in 350 degree oven for 1 hour.
6. Add remainaing carrots and potatoes, lower temperature to 300 and cook for 30 minutes. Add more water if necessary.
7. Note *If you want thicker gravy, take all out and add cornstarch and water to thicken.