* 1 whole (4 - 5 Pounds) chuck Roast
* 2 Tablespoons olive Oil
* 1 whole onion
* 6 whole carrots
* Kosher Salt
* Pepper to taste
* 2 - 3 Cups Beef Stock
* 3 sprigs Fresh Thyme, or more to taste
* 3 sprigs Fresh Rosemary, or more to taste
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6-8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot, add the halved onions, browning them on one side and then the other. Remove onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.