Pot Roast

4 to 5 lbs. Roast
2 cups baby Carrots
2 cups of Celery  cut into larger chunks
1 Large Potato cut into wedges
6 Mushrooms halved
Salt and Pepper 1/4 tsp
2 sprigs of Thyme
2 cloves Garlic smashed
1 Bay Leaf
1/2 cup Red Wine
1 cup Beef Broth
1/4 cup  Leeks sliced
1tbsp Oilive Oil

Pre heat oven to 450
In a dutch oven pour Olive Oil into pan. Place Roast, Salt, Pepper, Garlic, Red Wine, Leeks, Celery, Carrots, Potato, Bay Leaf, Thyme, Mushrooms, and Beef Broth in the pan. Cook for 30 minutes at 450. Then lower heat to 425 and cook for 2 1/2 hours covered. You could also cook this in a Slow Cooker for 5 hours on high.