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Ingredients
- 4 to 5 lbs. chuck roast
- 2 T olive oil
- 2 whole onions
- 6 carrots
- salt and pepper to taste
- 1 C beef broth
- 2 to 3 C beef stock
- 3 sprigs of fresh thyme
- 3 sprigs of fresh rosemary
Details
Preparation
Step 1
Put oil in large pot on med high. Add onions, until brown. Remove to a plate. Then brown carrots. Remove to plate. Brown roast and remove to plate. Add a cup of broth to deglaze the pan, scraping the bottom to get all the flavor. Put roast back in and add enough beef stock to cover meat halfway. Add in onions, carrots, thyme and rosemary. Cover with lid and roast in 275 oven for 3 hours.
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