1 3-4 pound Chuck Roast
2 Tablespoons Olive Oil
1 whole Onion
6 whole Carrots (or 12 mini carrots)
Kosher Salt To Taste
Pepper To Taste
1 cup Beef Broth
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme (I used flakes)
3 sprigs Fresh Rosemary (I used flakes)
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
Cut onion in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onion, browning on one side and then the other. Remove the onion to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Put the roast in the crock pot.
With the burner still on high, use beef broth to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, pour the liquid over the roast. Add enough beef stock to cover the meat halfway. Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. (I actually sprinkled the flaked spices into the pan as I was deglazing and kind of cooked it with the juice)
Put the lid on, with the crock-pot on low, cook for about 4 hours or until meat can be pulled apart with a fork. (all crock pots vary...you know yours by now!)