Martina McBride's Pot Roast with Gravy

Saw this made on the TODAY show and on a cold rainy night was the perfect meal! I added an onion sliced up for the last hour so I would have it to add to the gravy --also we didn't discard the vegetables we topped the meat with them. Also served carrots and beets on the side.

• One 4-pound chuck roast
• 1½ teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2½ cups beef broth
• 3 slices onion
• 3 slices green bell pepper
• 2 tablespoons cornstarch
• 1. Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
  2. Heat the oil in a large Dutch oven over medium-high flame. Sear the roast 4 minutes on each side or until browned all over. Pour the beef broth over the roast and top with alternating slices of onion and green bell pepper to cover the top of the roast. Cover and cook over low heat until the meat is tender, about 3½ hours.
  3. Discard the onion and green pepper slices. Remove the cooked roast to a serving platter. Reserve 1/2-cup pan juices; whisk in the cornstarch until smooth. Heat the juices remaining in the pan over medium-high flame. Slowly whisk in the cornstarch mixture and cook, whisking constantly, until slightly thickened, about 5 minutes.
  4. Slice the roast, and serve with the pan gravy.