This is the perfect Sunday evening dinner for a family. I love this meal so much. The recipe I use is originally by the Pioneer Woman. You can see here recipe here on her site, or read below for similar instructions.
4 lb Chuck Roast
1 yellow onion, quartered
8 whole carrots, chopped into 2 inch pieces
Salt + pepper
Bring a large pot to medium-high heat over the stove, and add a few tablespoons of olive oil. Lightly coat top and bottom of your meat with salt + pepper. Place your roast into the pot and sear on both sides for 2-3 minutes, or until browning has occurred. Remove roast and add carrots to the pan, browning slightly. Remove carrots and repeat same step with onions. Remove the onions and add a little bit of beef broth to the pan. Use a wire whisk and whisk up the pieces seared onto the pan until you have a nice glaze with the beef broth.
Preheat the oven to 275 degrees. Place the roast into an oven-ready pan, and place vegetables around the roast. Fill the pan with beef broth about half way up the meat. Place a rosemary sprig onto of roast and cover with foil. Bake roast for 3-4 hours, or until roast has reached correct temperature for cooking on meat thermometer.