Tender Slow-Cooked Beef Pot Roast

Acquire all necessary ingredients before commencing the cooking process.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) for optimal results.

Heat a Dutch oven or heavy cooking vessel over medium-high heat. Add a sufficient amount of oil to the pan, then carefully place meat in the center of the pan for 4 minutes. Utilize your tongs to flip the meat over, and sear for an additional 3 to 4 minutes on each side. Remove the meat from the pot.

Arrange sliced onions, minced garlic, and a single bay leaf at the bottom of the pan; sprinkle with salt and pepper to taste. Return the meat to the pan, place a second bay leaf on top of the meat, and cover the vessel with a lid.

Place the covered pan in the preheated oven and cook for 30 minutes. Gradually reduce the heat to 300 degrees Fahrenheit (150 degrees Celsius) and continue cooking until the meat is tender, approximately 1 1/2 hours. Use an instant-read thermometer to verify that the thickest part of the roast reaches a safe internal temperature of 145 degrees Fahrenheit (65 degrees Celsius).

Transfer the cooked roast to a serving platter and allow it to rest for 10 to 15 minutes. Slice the roast thinly, then top with caramelized onions and a rich gravy.