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Pot Roast
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| 2 to 3 tbs | olive oil |
| Kosher salt | |
| 3-5 pound | chuck roast |
| 2 | onions |
| 6-8 | carrots |
| Pepper | |
| 2-2 1/2 c | beef stock |
| 3-4 | fresh rosemary sprigs |
| 2-3 | fresh thyme sprigs |
Preheat oven to 275. Heat large pot with olive oil. Generously salt roast.
Cut a couple of onions in half and place in oil. Brown both sides. Cut up carrots and brown those. Add more oil to pan. Pepper steak and brown on both sides. Deglaze pot by adding 1 c beef stock and whisking constantly. When most bits are loosened, places meat back in pot followed by carrots and onions. Cover the meat halfway with beef stock. Next put in fresh sprigs. Be sure to tuck them into beef stock. Now cover roast and cool 3-5 hours depending on size of roast.
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