Instructions

1. 1. Preheat the oven to 275 degrees F.
   2. Generously salt and pepper the chuck roast.
   3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
   4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
   5. Add the cubed potatoes to the hot pot and brown, remove and reserve with the onions and carrots.
   6. 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 is nice and brown all over. Remove the roast to a plate.
   7. If you are going to use a slow cooker, can put the browned roast into the slow cooker
   8. 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.
   9. If using a slow cooker you once the pan is deglazded you can pour this into the slow cooker. This is where all the yummy flavor is.
   10. Add in the onions, potatoes and the carrots, into the Dutch oven or the slow cooker along with the fresh herbs. Dried herbs can be used if you do not have fresh ones.
   11. 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.
   12. The cook time for the slow cooker will vary, but is ready when the roast is falling apart. The veggies will be much more tender in the slow cooker version, but are still delicious.