Mom's Pot Roast

1/3 cup oil
1 (3-4 pound) beef chuck blade roast (or your favorite roast cut)
10 small unpeeled new potatoes cut in half (I used the whole bag)
4-6 carrots, peeled and chopped
2 cups fresh green beans (I left those out)
1 medium onion, cut into large wedges
1/2 cup dry red wine
1 (1 5/8 ounce) package beef stew seasoning mix
1/4 cup Worcestershire sauce
2 Tablespoons parsley flakes
2 teaspoons Knorr seasoning for Beef
1 teaspoon lemon pepper
1 teaspoon garlic salt
1 teaspoon thyme
2 cups water

I used water instead of wine because I don't drink wine.

The roast had a really nice flavor and it was so tender. The trick is not to peek at it and just let it cook.

Preheat oven to 350 degrees. In a dutch oven add the oil and put it in the oven for 10 minutes or until the oil is hot. Now put the roast in the hot oil and let it cook 5 minutes on each side. Remove from oven. Dump all the remaining ingredients on top of the roast, adding the water last to make sure that all the seasonings are wet. Cook uncovered at 350 degrees for 1 hour; then cover and cook for 2 hours longer.