Perfect-Sunday-Night Pot Roast

Step 1 -Preheat the oven to 275 degrees F.

Step 2 -Generously season the chuck roast with the salt and the pepper.

Step 3 -Heat a large pot or Dutch oven over medium-high heat.

Step 4 -Add the olive oil to the pot and heat until it is very hot but not smoking.

Step 5 -Add the onions to the hot oil and brown them on both sides, about 3-4 minutes per side.

Step 6 -Transfer the onions to a plate.

Step 7 -Add the carrots to the pot and toss them until they have slightly browned, about 1 minute.

Step 8 -Transfer the carrots to a plate.

Step 9 -Add more olive oil to the pan, if needed.

Step 10 -Place the meat in the pan and sear it on all sides until it has browned all over, about 1 minute per side.

Step 11 -Transfer the roast to a plate.

Step 12 -With the burner still on high, add the red wine to deglaze the pan, scraping up the bottom with a whisk or wooden spoon.

Step 13 -Place the roast back into the pan and add the beef stock, enough to cover the meat halfway.

Step 14 -Add the roasted onion, the roasted carrots, the thyme, and the rosemary to the roast.

Step 15 -Put the lid on the Dutch oven and roast in the oven until the beef is tender and has reached an internal temperature of 195 degrees F in the thickest part, about 3-4 hours.

Step 16 -Serve hot.