Salt and freshly ground black pepper
1 3- to five-pound chuck roast
two or three tablespoons olive oil
two entire onions, peeled and halved
6 to 8 whole carrots, unpeeled, lower into 2-inch pieces
one cup red wine, optional
three cups beef broth
two or 3 sprigs fresh rosemary
two or three sprigs fresh thyme
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on the two sides. Remove the onions to a plate.
- Throw the carrots into the exact same extremely hot pot and toss them all around a bit until finally somewhat browned, about a minute or so. Reserve the carrots with the onions.
- If necessary, add a bit much more olive oil to the very sizzling pot. Spot the meat in the pot and sear it for about a minute on all sides till it is nice and brown all above. Get rid of the roast to a plate.
- With the burner nevertheless on large, use both red wine or beef broth (about one cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and include sufficient beef stock to cover the meat halfway.
- Include in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hrs for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is prepared when it really is fall-apart tender.