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1
Preheat the oven to 275F.
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2
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and let it get really hot. While it heats, prepare the other ingredients.
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3
Generously salt the chuck roast on both sides. I like kosher salt because it adheres more readily to the meat.
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4
Cut a couple of onions in half from root to tip...
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5
Then cut off the tops and bottoms and peel off the papery skin.
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6
When the pot is very hot, place the onions in the oil and brown on both sides, about a minute per side. Remove the onions to a plate.
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7
Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly. The point of deglazing is to loosen all of the burned flavorful bits from the bottom of the pot.
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8
Throw the carrots into the same (very hot) pot. Toss them around until slightly brown, about a minute or so. The point here is to get a nice color started on the outside of the vegetables, not to cook them.
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9
Remove the carrots from the pot and allow the pot to get really hot again. Add another tablespoon of oil to the pan.
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10
Place the meat in the pot and sear it, about a minute per side. Remove to a plate.
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11
Now, with the burner on high, deglaze the pot by adding 1 cup of the beef stock, whisking constantly. The point of deglazing is to loosen all of the burned flavorful bits from the bottom of the pot.
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12
When most of the bits are loosened, place the meat back in the pot...
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13
Followed by the carrots and onions. Pour enough beef stock into the pot to cover the meat halfway.
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14
Next, put in the fresh rosemary and thyme sprigs. The fresh herbs absolutely make this dish. Tuck them into the juice to ensure that the flavors are distributed throughout the pot.
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15
Now, just cover the pot and roast for 3 to 5 hours, depending on the size of your roast.
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16
allow 3 to 3 1/2 hours.
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17
allow for a 4- to 5-hour cooking time. Don't disrupt the roast during the cooking process.
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18
When the cooking time is over, check the roast for doneness; a fork should go in easily and the meat should be very tender. Remove the meat to a cutting board and slice against the grain.
