- Salt and freshly ground black pepper
- One 3-5 lb chuck roast
- 2 or 3 Tbsp. olive oil
- 2 whole onions, peeled and halved
- 6-8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 C. red wine, optional
- 3 C. beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the roast
- Heat the olive oil in large pot or Dutch oven over medium-high heat.
- Add the onions to the pot, browning them on both sides. Remove the onions to a plate.
- Add the carrots into the same pot and toss them around until slightly browned, about a minute or so. Reserve the carrots with the onions.
- Make sure pot is still very hot. If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then cook for about 1 hour per pound of roast. The roast is ready when it’s fall-apart tender.
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