Pot roast in a Dutch oven

Name: Pot roast in a Dutch oven
Ingredients: 1 Tbs olive oil; 3-4 pounds chuck roast, rump roast or eye of round roast; 1 onion, sliced; 4 carrots, peeled & chopped into 1 1/2inches; 2 celery stalks sliced into 1 1/2 inch pieces; 1/2 green bell pepper, sliced; 1 bag baby potatoes; 2 cups beef broth; 1 cup red wine or cooking white wine; 4 garlic cloves, finely chopped; 1/2 tsp rosemary (optional); 1/2 tsp thyme; 1-2 bay leaves; Salt & pepper to taste; Tony’s seasoning to taste (optional); Salt free garlic & herb seasoning