Ultimate Roasted Beef Pot Roast

Preheat oven to 225 degrees. Stir together flour, salt and pepper in a large bowl. Dredge the roast in the flour mixture to coat. Heat oil in a large skillet over medium high heat. Add the roast and sear about 4 to 5 minutes per side until well browned. Transfer the roast to a large roasting pan. Add the carrots, celery, onions, parsnips, garlic and potatoes to the skillet. Cook about 3 to 4 minutes until vegetables start to brown, stirring occasionally. Spoon the browned vegetables around the pot roast. Stir together the red wine, broth, Worcestershire and bay leaf in a small bowl. Add the wine mixture to the skillet and heat to a simmer, stirring constantly. Pour the wine over the vegetables. Cover the roasting pan and roast meat 3 1/2 to 4 hours until tender. Slice roast and serve with vegetables.