(Yield 10 servings)
4 to 5 lb whole chuck roast
Kosher salt and pepper, to taste
6 tbsp olive oil, divided
1/2 pound carrots
4 cups beef stock, divided
1/2 ounce fresh rosemary sprigs
1/2 ounce fresh thyme sprigs
1 1/2 pounds little multi-color potatoes
Preheat oven to 275°F. Pull out your large dutch oven.
Generously salt and pepper the meat. You will want to add more salt than you think, give the meat a nice crust of salt on both sides.
Peel onions and cut in half. Peel carrots and cut into 3-inch slices.
Heat the large dutch oven over medium-high heat and add 3 tbsp of olive oil. Once oil is hot add onions flat side down and brown, then flip and brown other side. Remove onions to a plate.
Add carrots to dutch oven and brown, about 3 minutes. Remove carrots to plate.
Add 3 more tbsp of oil to the hot dutch oven. Place meat in the hot dutch oven and sear for about 3-5 minutes until nice and brown, flip meat over and sear other side. Remove roast to a plate.
With burner still on high, add 1 cup of the beef broth to deglaze the pan, using a whisk to scrape all the goodness from the bottom of the pan. Should take about 2 minutes.
Place roast back into the dutch oven and add enough beef stock to cover the meat halfway. Sprinkle half of the rosemary and thyme sprigs on and around the beef. Scatter the carrots, onions and potatoes on top of the meat and sprinkle remaining rosemary and thyme sprigs around the pan.
Put lid on the dutch oven and roast in the oven for 3-4 hours. Internal temperature of the roast should be 145F.
Remove dutch oven from oven and the meal can hang out in the pan until you are ready to serve. Remove roast from pan, slice across the grain of the meat and serve with the prepared vegetables.
Adapted from Ree Drummond ‘Perfect Pot Roast'