Depending on weather, I cook pot roast either in the oven or on the
stovetop in a heavy enameled cast iron Dutch oven.

Sear the meat on all sides, place on a bed of sliced onions and some
minced fresh garlic. Pour over it a cup of red wine and if needed, a cup
of beef broth. Spread more sliced onions and strips of red or green
bell pepper over the top. Season to taste, however you like. I use salt,
lots of fresh black pepper and whatever else appeals at the moment. Add
carrots about an hour before the meat is done.

Remove meat and carrots from broth and tent with foil to keep warm.
Pour the broth into a large measuring cup to allow the fat to come to
the surface to be spooned off. Depending on the texture you like,
either pour the broth through a sieve or use a food processor or
submersible blender to liquify the onions. Add your favorite thickener
if needed (I like conrstarch.) and bring to a simmer.

I like this served with mashed potatoes, applesauce, and a green
vegetable. Husband is disappointed if there's no horseradish for the beef.

gloria p