Preheat oven to 300º F. Pat roast dry with paper towels.
In a small bowl, mix flour, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika. Using your hands, pat the seasoning on both sides of the roast. Reserve any excess flour mixture.
Heat a large (oven safe) Dutch oven over medium high heat. Add 2 tablespoons olive oil. Add seasoned roast to Dutch oven and brown on each side, 2 to 3 minutes per side. Remove browned roast from the Dutch oven and let it rest on a plate.
If necessary, add another tablespoon of oil to the Dutch oven. Add onion and carrots to pan. Sprinkle with remaining ½ teaspoon salt and ½ teaspoon black pepper. Cook, stirring frequently, until onions are mostly translucent. Add garlic and any leftover flour mixture, and cook, stirring, for another minute.
Add wine and scrape any brown bits off the bottom of the pan. Push the carrots and onions to the sides of the pan and place the browned roast into the pan.
Pour 2 cups beef stock into the pan. Add potatoes, thyme, rosemary, and bay leaf and nestle them into the stock. Cover the pan; bake the pot roast for 3 hours or until meat is very tender.
Remove herb stems and bay leaf before serving.
Video
Notes
If you’d like to omit the red wine, use 1 cup additional beef stock instead.
If you use unsalted beef broth, you’ll likely need to add more salt.
Larger potatoes, cut into 2 inch pieces, can be substituted for the baby potatoes.