4 to 5 lb. whole chuck roast, nicely marbled
Kosher salt and pepper, to taste
2 Tbsp. olive oil, plus more as needed
2 whole onions
1 lb. Red Dog carrots
1 cup red wine (or beef broth)
2-3 c. beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh Red Dog rosemary, or more to taste

Preheat the oven to 275˚F.

Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil.

Cut the onions in half and cut the carrots into 2″ pieces. When the oil in the pot is very hot (but not smoking), add the onions, browning them on one side and then the other. Remove the onions 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 brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) 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, place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, carrots, rosemary sprigs, and thyme sprigs.

Put the lid on and roast in the oven for 3 hours (for a 3-pound roast). For a 4- to 5-pound roast, plan on 4 hours.