• Preheat oven to 275°F
• Combine salt and pepper and generously rub both sides of the chuck roast, allow to sit and absorb the seasoning for 10 minutes
• Heat a large oven safe pot or 3 ½ -4 quart dutch oven over med-high heat with 2 tablespoons of vegetable oil
• Once hot, caramelize the flat sides of the quartered onions. Once they are a deep brown, remove and set aside
• Add 1 tablespoon of vegetable oil and add the carrots to caramelize. Once caramelized, remove and set aside with the onions
• If needed, add the last tablespoon of vegetable oil to the pot and sear the chuck roast on all sides. Once seared, remove and set aside with carrots and onions. The bottom of the pot should be dark brown
• Slowly add the red wine to deglaze the bottom of the pot while using a metal whisk whisking constantly to scrape all of the brown off the bottom of the pot.
• Turn off the heat and place the caramelized carrots, onions in the bottom of the pot followed by the seared roast over the top.
• Slowly add the beef stock or broth until about ⅓ of the roast is above the liquid, depending on the thickness of your roast you may not need all three cups of stock/broth.
• Add rosemary, thyme and head of garlic (cut side up) and cover with a lid.
• Cook in the preheated 275°F oven for approximately 3 hours for a 3 lbs roast. Add 30 minutes/lbs of roast for roasts over 3 lbs or until the meat easily pulls apart.
• The jus created with this roast is delicious as it is, however, if you prefer a thicker gravy with your pot roast follow the gravy steps. This will add about 15 minutes to the prep time.
• If not making gravy, use tongs to break up the meat in the jus and transfer to a trivet on your table to serve.

Garlic Beef Gravy

• Remove the roast, onions and carrots to your desired oven safe serving piece and cover with aluminum foil. To keep warm for up to one hour, reduce oven temperature to 200°F and return to oven.
• Place the dutch oven or large pot on the stove over medium-low heat to keep warm.
• Push the soft cloves of garlic out of the head into a small bowl and smash well with a fork to make a paste.
• In a fresh medium saucepan, over med heat, make a roux by melting butter until it starts to bubble, then slowly whisking in the flour, one tablespoon at a time
• Cook until the roux smells less like flour and butter and more like toasted buttered bread or until the color starts to turn light golden brown. Whisk in the smashed garlic paste and cook for 45 seconds-1 minute.
• Using a heat proof measuring cup, carefully draw one cup of the jus from the pot and slowly whisk into the roux until smooth.
• Repeat with a second cup of jus.
• Once the mixture is smooth, slowly add back to the jus while whisking constantly
• Continue to cook over medium heat, stirring often until the gravy has thickened to your desired consistency. If your gravy gets too thick, add stock ¼ cup at a time until the consistency is as desired.
• If you used fresh herbs, don’t forget to remove any stems before serving.