Preheat the oven to 325 degrees
Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
Keeping a medium-high to high heat, saute the carrots and mushrooms until they are starting to brown-about 5 minutes. Remove from the Dutch oven and set aside.
Add the onions and garlic and saute until just starting to brown.
Deglaze the pot with a little of the wine, scraping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer.
Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
Cover the Dutch oven and place in the 325-degree oven.
After 1 ½ hours, add the carrots and mushrooms to the pot, stir to baste the roast and vegetables, cover the pot and return to the oven.
Roast in the oven for another hour to an hour and a half (2 ½ to 3 hours in total), checking for tenderness at about 2 ½ hours total time. The pot roast is ready when it probes tender with a fork or a wooden skewer and pulls apart easily.
Let the roast rest off the heat, remove the bay leaves and rosemary stems and serve!