Pot Roast with Vegetables-Bottom Round

1-1/2  tablespoons		canola oil
3-3/10  lb.		beef bottom round roast
1-1/2		medium yellow onion, sliced lengthwises
2  lb.		carrots, peeled and cut in half crosswise
3  lb.		all purpose potatoes, peeled
32  ounces		low sodium beef broth
2-2/3  cups		Birds Eye White Pearl Onions-14.4 oz bag Frozen

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egad! I sear onion and carrots (separately in a Dutch oven) in half of oil and remove, then sear the pot roast on all sides in the rest of the oil in the dutch oven. Then I add stock to the roast so it's about halfway up the meat, cover, and bake in a 325 degree oven for about 2 hours. I add the potatoes, pearl onions, and carrots back and cook for another hour until done.***
***Sometimes, I cook the potatoes separately and then put them in the stock after the meat has been removed for about 5 minutes for flavor***