— 1 whole (3-5 pound) Chuck Roast (well marbled with fat, will yield a more tender pot roast)
— 2-4 Tablespoons olive oil (or 2 TBL olive oil and 2 TBL butter)
— 2 whole onions, peeled and cut in half
— 6-8 whole carrots, washed, cut into 2 in pieces (peeling is optional)
— 4-8 potatoes (if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat), cut potatoes that are larger in half or thirds
— Salt and Pepper to taste
— 1 cup red wine (optional, beef broth or stock may be used instead)
— 2-3 cups beef broth or stock
— 3 sprigs fresh Thyme (or 1 teaspoon dried thyme)
— 3-4 sprigs fresh Rosemary (or 1 teaspoon dried rosemary)
— 1 bay leaf
— 2-3 sprigs fresh parsley (optional)
Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
Heat oil (and butter if desired) in a large Dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it’s a large piece of meat, don’t be shy about salting it. Set aside.
Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.