Pot Roast

2-4 lb chuck roast
32 oz beef stock
6-8 carrots
3 medium onions (or 2 large)
2 t. Thyme (3 fresh sprigs)
3 t. Rosemary (3 fresh sprigs)
Extra Virgin Olive Oil
Kosher Salt
Pepper

First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil.

Generously salt and pepper your pot roast.

Now take a couple of onions and cut them in half from root to tip, slice off ends and remove peel. Cut 6-8 (unpeeled, washed) carrots in to 2" sections. Add the onions to the pot and brown for 1 minute on each side. Remove onions and set aside. Add carrots to the pot and toss a few minutes until slightly browned. Add roast to the pot and sear on each side (hold up to sear the sides as well) until very well browned.

Turn the burner on high to deglaze the pan, add one cup of broth and use your whisk to stir and scrape the bottom of the pan.

Pour "gravy" into 6 qt. slow cooker, add roast, onions, carrots, remaining 3 c. beef broth, rosemary and thyme.

Cover and cook on low setting for 8 to 10 hours.

(If you don't have a slow cooker, you can just put your dutch oven directly into the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.)

Remove the roast, slice or shred and serve over mashed potatoes, egg noodles, whatever you like!