A Perfect Pot Roast

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast 
• 2 tablespoons vegetable oil
• 2 whole onions, peeled and halved
• 6 large carrots, peeled, cut into 2-inch pieces
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Directions:

• Preheat the oven to 275 degrees F. 

• Generously salt and pepper the roast. 

• Heat the oil in large pot or Dutch oven over high heat. 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. 

• With the burner still on high, add 1 cup beef broth to deglaze the pot, scraping the bottom with a wooden spoon. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 

• Add in the onions and the carrots, 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.