Stovetop Pot Roast (Popular Recipe!)

Pat dry beef chuck if needed. Generously season it with salt and black pepper on both sides.
Heat Dutch oven or pot that is 6qt or above on stovetop under medium heat. Add cooking oil. Once oil is heated, sear beef chuck. Once it is browned, flip and sear the other side. Once the other side is browned, remove beef and set aside.
Add more cooking oil to Dutch oven, once oil is heated, sear onions and garlic cloves. Stir every minute or so. Once onions are browned on some sides (just a few minutes, does not have to be fully browned), remove onions and garlic from heat and set aside.
Stove should still be at medium heat. Add wine to pot or Dutch oven. Use a spatula to scrap the brown bits at the bottom of the pot as wine comes to a boil.
Bring the pot roast back in, then add beef stock until at least 2/3 of pot roast is submerged in broth. Add carrots, then add the seared onions and garlic.
Once it comes to a boil, place thyme and rosemary on the top of the beef chuck. Cover with lid and lower heat to low/medium low.
Let Pot Roast cook on stovetop for 3 hours, or until meat is tender. During the 3 hours, add more water to keep beef submerged at least 2/3 of the way in broth if needed. Adjust heat up or down as needed.
Discard herbs. Taste the broth, and add salt and black pepper to open up the flavors as desire.
Remove Pot Roast from heat. Shred meat. Garnish with parsley and serve.