Ingredients
- Heat a large pot or Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil
- Cover the pot and roast in a 275-degree oven for 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil
- Generously season your chuck roast with salt and pepper
- Brown the onions in the hot oil, then remove them to a plate
- Add the carrots to the pot and brown them slightly before removing them as well
- Sear the seasoned chuck roast on all sides in the hot pot
- Deglaze the pan with a splash of red wine or beef broth, scraping up the flavorful bits from the bottom
- Return the meat to the pot and add enough liquid to cover it halfway
- Add the onions and carrots back into the pot
- Include fresh rosemary and thyme, submerging them in the liquid
- Cover the pot and roast in a 275-degree oven for 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast