Start by selecting a well-marbled chuck roast to ensure maximum flavor. Season the roast generously with salt and pepper.

Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat, then add the olive oil (or use a mix of half butter and half olive oil).

Slice the onions in half and cut the carrots into 2-inch pieces. Once the oil is very hot (but not smoking), add the onions, browning them on both sides. Once browned, remove the onions and set them aside on a plate.

Next, add the carrots to the hot pan and toss them around for about a minute until they're slightly browned.

If necessary, add a little more olive oil to the pan. Then, place the chuck roast in the pan and sear it for about a minute on each side, ensuring it's nicely browned all over. Once browned, remove the roast from the pan and set it aside on a plate.

With the burner still on high, pour in either red wine or beef broth (about 1 cup) to deglaze the pan, using a whisk to scrape up all the delicious browned bits from the bottom of the pot.

Once the pan is properly deglazed, return the roast to the pot, adding enough beef stock to cover the meat halfway. Toss in the onions, carrots, rosemary sprigs, and thyme sprigs.

Cover the pot with a lid, then place it in the oven. Roast for 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast.