Dutch oven, place Tbs olive oil on medium heat and cut a yellow onion in 4. Sear and remove. Then repeat with carrots, sear and remove. Then add a bit of olive oil and sear all 4 sides of salt and peppered roast. I use 4lbs. Remove. Add 1 cup cooking red wine and scrape up bits. Then add veggies and roast back to pan. Cover 1/2 way with beaf broth. Add sprigs of fresh thyme and fresh rosemary. Cover. Put in 275 degree oven for 1 hr per pound. 4 hours. Do not remove lid or peek. Perfect roast. #pioneerwoman The best!