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Pat your pot roast dry, and liberally season with coarse sea salt and fresh ground black pepper (this will ensure a nice crust/even browning). .
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  • Put the roast on top of vegetables in a roaster pan.
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  • Add the carrots and garlic.
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    Create a well for the roast to sit in, so the vegetables are under and surrounding the roast.

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  • Add white wine.
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    At the oil and butter and once melted and hot, sear the roast.

  • Season lamb with salt and pepper.
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    Add the olive oil to a Dutch oven and start.