1 3-5 pound Chuck Roast from Huntington Meats
2 lbs Yukon Gold Potatoes , cleaned then diced into 1-1/2 inch pieces
Preheat the oven to 275º F.
Generously salt and pepper the chuck roast.
Heat the oil in large heavy pot or Dutch oven over medium-high heat. Add the sliced onions to the pot, browning them. Remove the onions to a plate.
Place the carrots into the same very hot pot and stir until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it browned all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions, carrots and potatoes, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.