Prep: 1. Mince garlic. Combine garlic, Worcestershire, herbs and salt and pepper. Rub roast with spice mixture and let sit at room temperature while oven preheats (or up to 2 hours if you have time). 2. Preheat oven to 300. 3. Chop onion into eighths and carrots, celery, and potatoes (peel if desired) into 1 inch pieces. Make: 1. On the stove top, heat oil in a Dutch oven* over medium heat. Brown the roast on all sides, about 3 minutes per side. 2. Add vegetables to pot and pour the broth over everything. 3. Cover and place in oven. Cook for about 30 minutes and then reduce heat to 275 and cook for approximately another 3 hours, until meat is tender and cooked through. 4. Remove from oven and let rest, covered, for 5-10 minutes.
*If you don't have a Dutch oven you can sear the roast in a skillet and then transfer it and all of the juices to a roasting pan or baking dish. If the baking dish doesn't have a lid just use foil to cover it. Timing and exact temperature depend on your oven, you want the braising liquid to stay at a low bubble, but you also don't want to peek too often as letting the heat escape will slow the cooking process. The internal temp only needs to get to 160 to be safe, but the key to a delicious pot roast is to let it cook until fork tender so don't worry too much about internal temp (it will get there don't worry). We love to take this up a notch by using half wine and half broth or water.