• Begin by removing the cut of meat from the fridge about 30 minutes before you plan to start cooking. Season well with salt and pepper, then dredge it in 2 tablespoon of flour.
  3 lb Chuck roast, 4 tablespoon flour
• Now brown meat. Heat 2 tablespoons of olive oil in a large pot or Dutch oven, on medium high heat. Once the oil is hot, sear each side of the beef until it has a nice brown coating. Make sure to get the thick edges of the meat as well.
  2 tablespoon oil
• Remove the pot roast from the pan and set aside on a plate. Lower temperature to medium heat and add the sliced onions. Sauté till brown and slightly translucent, making sure to scrape up any browned bits on the bottom of the pan with a wooden spoon.
  1 medium Onion
• Add the beef stock (and red wine if using) to the pot, along with the garlic and fresh herbs, tomato paste and Worcestershire sauce. Bring to a low simmer, then add the pot roast back to the pot.
  4 garlic cloves, 3 cups Beef broth, 2 sprigs of thyme, 2 sprigs of rosemary, 2 bay leaves, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce
• Remove from heat, cover and transfer to a 325 degree f oven. Allow to cook for about 1.5 hours. Remove the lid and add in the carrots and potatoes. Cover and cook for another hour or so. Potatoes and carrots should be fork tender and meat should easily pull apart with a fork. Remove from the oven and place on a serving platter.
  3 medium Carrots, 4 medium Potatoes

To make the gravy

• Remove the meat, carrots and potatoes from the pot. With a slotted spoon, remove any lingering bits of fresh herbs and the bay leaves. Return pot to the top of the stove and set on low heat.
• In a small bowl, add 2 tablespoons of room temperature butter and 1 tablespoon flour and smash them together to create a paste. Add to the pot with all the pan juices and vigorously whisk in. Add another tablespoon or more of flour as needed, and whisk on low temperature until gravy starts to thicken. Season with salt and pepper to taste.
  2 tablespoon unsalted butter, kosher salt and black pepper to taste