To make pot roast and vegetables in oven, first, preheat the oven to 350°F (175°C). Get the roast beef to room temperature and pat the roast dry with tissue paper.

Next, take heavy-based oven proof pot or Dutch oven, heat 2 tablespoons oil on medium-high heat. Add the roast and get it brown on all sides for 2 - 3 minutes.

Remove the roast from the pot and place it on any cutting board or plate. Add the remaining oil and saute onions till transparent. Then add garlic and cook for few seconds (20 -30 seconds).

Add the stock, Worchester sauce, dry red wine, and nicely mix it, scraping up any browned bits from bottom of the pan. Let it get cooked for nearly 3 - 4 minutes.

Now add the roast back to the pot, along with celery, thyme, rosemary. Adjust the salt and pepper. Further, get it to a boil and then cover the lid and transfer the pot to the oven.

 For (3 pound roast) roast it nearly for  1 hour 30 minutes and for every (4 pound roast) for 2 hours 30 minutes.

Finally, add the potatoes and carrots and further roast it for another 1 hour 30 minutes. If necessary extra broth can be added.

Check meat tenderness and vegetable softness by slightly piercing the knife. Remove the pot from the oven and let it rest for 5 minutes. Cut the roast beef into slices. Serve this quick and easy beef pot roast with vegetables and potatoes with gravy on a platter.