Handful of your favorite herbs – I like rosemary, sage and parsley!
Preheat oven to 325.
Generously salt and pepper the chuck roast and dunk in flour until well coated (hang on to the remaining flour, we’re going to use it later!)
Heat a large pot or Dutch oven over medium high heat and add the olive oil. Add the onions and cook until they start to turn a little brown. Add the carrots and cook for another 2-3 minutes, and then scoop all the veggies into a bowl.
Place the meat in the Dutch oven, adding more oil if needed, and sear on all sides until brown, about a minute per side. Remove the roast.
With the heat still on high, add the red wine and deglaze the pan, scraping the bottom to get all the browned bits off. Stir in the tomato paste.
Place the roast back in the Dutch oven, pour in the chicken stock and add the carrots and the onions. Nestle the fresh herbs around the meat and cover the pan.
Put the lid on the pot and put the pot roast in the oven. After 2 1/2 hours take it out and stir in the remaining flour and return it to the oven for another hour. (If your roast is larger than 3 pounds, leave it in the oven longer – an additional hour for each additional pound.)
When the roast is fork-tender, remove it from the pan and shred it with two forks. Dunk the shreds back in the pan juice until they are soaked through, and then put on plate with the carrots and onions. Garnish with fresh chopped parsley.
We love serving this pot roast with mashed potatoes, but it would also be wonderful with rice or polenta!
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