Chuck Roast | Salt Black Pepper | Garlic Cloves Onion | Carrots Red Wine | Beef Broth Fresh Thyme Leaves Fresh Rosemary | Parsley
Season beef roast with salt and pepper. Sear both sides in a dutch oven until browned. Remove beef and set aside. Sear onions and garlic cloves. Once onions are brown on a few sides, remove and set aside.
Add red wine to pot and scrape off the brown bits to get the flavors into the broth. Let the wine come to a boil, then add your beef chuck back into the pot. Next, add beef broth and submerge at least 2/3 of your chuck roast in it.
Add carrots, then bring seared onions and garlic back into the pot. Bring to a boil, then add those fresh herbs. Cover and let your pot roast cook on the stove top for the next 3 hours on low.