Salt and freshly ground black pepper

One 3- to 5-pound chuck roast 

tablespoons olive oil

onions, peeled and halved

carrots, unpeeled, cut into 2-inch pieces

1 cup red wine (not required)

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme (I insist you don’t skip this)


Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast. Like almost too much

Heat the olive oil in large pot over medium heat. Add the halved onions to the pot til they are good and browned, Remove the onions to a plate. (or Dutch oven or cast iron whatever)

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Put the carrots aside with the onions.

If needed, add a bit more olive oil and get the pot screamin hot. Sear the meat about a minute per side, and don’t forget the ends. Put the roast aside on a plate.

With the burner still on high, use either red wine or broth (about a cup, just eyeball a hearty splash) to deglaze the pot, scraping the bottom with a fork or whisk. Place the roast back into the pot and add enough stock to cover the meat halfway.

Add in the onions and the carrots, along with the herbs.

Put the lid on, then roast for about an hour per pound. Poke it with a fork. It should have nearly no resistance and nearly shred. Otherwise, you have to be patient.