- 3-4 lb Chuck Roast
- 2 Tbsp olive oil
- 2 whole onions
- 6 whole carrots
- salt and pepper
- 1 cup red wine or beef broth
- 2-3 cups beef stock
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
Bring your chuck roast to room temperature. Generously salt and pepper.Cut the onions in half and the carrots into 2-inch slices.
Heat a large pot or Dutch oven over medium high heat. Drizzle olive oil over the bottom. When the oil is very hot, add the onions. Cook until browned, about a minute or two, then remove, and toss the carrots in, and brown them too.
Add a bit more olive oil to the pan. Place the meat in the pan and sear on all sides, until it is nice and brown all over. Remove to a plate.
While the pan is still hot, add a cup of wine or broth to deglaze the pan, scraping the bottom with a whisk to get all the good flavor up..
Add the roast back to the pan, and add enough beef stock to cover the meat halfway (2-3 cups). Add the onion and the carrots, as well as herbs.
Put the lid on, then roast in the oven (275 degrees) for 3 hours (for a 3-lb roast), longer for a 4-5 lb roast.
Adapted from thepioneerwoman.com