Eat It

Instructions

1

Preheat the oven to 275 degrees F.
2

Generously salt and pepper the chuck roast.
3

Without peeling, chop carrots into 2 inch pieces. Quarter and peel the onions.
4

Heat the olive oil in large oven safe pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
5

Throw the carrots into the same pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
6

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.
7

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.
8

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.