Prep time: 15 minutes

Cook time: 4 hours 15 minutes- 4 hours 30 minutes

Materials:

• 5-6 lb. chuck roast
• 2 onions chopped
• 2 large carrots chopped
• 4 garlic cloves minced
• 2 tbsp. fresh rosemary diced
• 1 tsp fresh thyme diced
• Salt and pepper to taste
• 2-3 cups beef broth
• 3 tbsp. unsalted butter
• 4 tbsp. olive oil (separated)

Process:

1. Preheat the oven to 350 degrees F.
2. In a small mixing bowl combine the rosemary, thyme, salt, pepper and 2 tbsp. olive oil. Mix well.
3. Spread the rub all over the chuck roast.
4. Add the remaining 2 tbsp. of olive oil into a Dutch oven (or any oven safe pot) and keeping the heat on high, let the oil heat up.
5. Once the oil begins to shimmer place the chuck roast into the pot. Cook 3-4 minutes on each side.
6. Remove and place on a clean plate.
7. Into he same pot add in the onion and carrots. Cook stirring often for a few minutes to allow the veggies to soften.
8. Add in the garlic and cook for 60-90 seconds or until fragrant.
9. Place the chuck roast back into the pot and remove from heat.
10. Pour in the beef broth (just enough to be level with the roast but not topping it).
11. Place the butter over the roast, cover and bake for 4 hours.
12. Serve along rice, potatoes or on sandwiches and ENJOY!