- 1 Whole (4-5 lbs) Chuck Roast
- 2 tablespoons Olive Oil
- 2 whole Onions (Cut in Half)
- 6 whole Carrots (Peeled and Cut into 2-inch slices)
- 4 cloves garlic, chopped
- 2 dried bay leaves
- Salt to taste
- Pepper to taste
- 1 cup Red Wine
- 2 - 3 cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Choose a nicely marbled piece of meat this will enhance the flavor of your pot roast. Generously salt and pepper your chuck roast. Set oven to 275 degrees F
Heat a large pot or Dutch oven over medium heat. Then add 2 - 3 tablespoons of olive oil.
When the oil in the pot is very hot (but not smoking), add the halved onions, browning them on one side then the other. Remove the 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 very hot pan. Place the meat in the pan and sear it for a couple of minutes on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use the red wine to deglaze the pan, scraping up the bottom of the pan with the whisk to get all the great 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 -3 cups). Add the onion, carrots, garlic, bay leaves as well as the thyme and rosemary.
Put the lid on, then roast in oven for about 3 hours (3 lb roast). For a 4-5 lb roast, plan on 4 hours.