Prepare the dutch oven

• Preheat the your oven to 180 C.
• Add Salt, pepper to the meat.
• Place your dutch oven on the stove and heat the olive oil for about 3 minutes over medium heat.
• To the hot oil, add the onions, carrots, potatoes and garlic. Stir to cook evenly until the vegetables start to brown.
• Remove the vegetables from the pot and set aside. Place the seasoned meat in the pot, turning on each side to sear the meat. This process should be building some residue from the meat and vegetables in the bottom of your pan. This is vital for a good sauce that the roast will cook in.
• Turn off the stove. Pour the carrots, garlic and potoatoe mixture around your roast and pour in enough water to almost cover the meat. Place to stems of rosemary on top of the meat and remove the stems from 2 springs of thyme and spead along the top.

  **Note: If you are using a cast iron dutch oven, the water you add needs to be hot. Adding cold water to a already hot cast iron pot could crack the pot.
• Cover and place in the oven for about 3 hours.