3 to 3 1/2 lb. chuck roast (top quality)
1 t. kosher salt
Few grinds of coarsely ground pepper, if desired
2 T. olive oil
1 can Swanson beef broth
2 t. basil
1 t. thyme
2 bay leaves
2 t. oregano
2 cloves garlic, minced or pressed
2 lbs. baby carrots
2-4 T. Wondra instant flour for gravy
Place 2 paper towels on a plate.
Place roast on towels, and use additional towels to remove any moisture on the top and sides.
Sprinkle both sides with the kosher salt and pepper, if desired.
Heat dutch oven until almost smoking.
Add olive oil and brown meat on both sides.
(Leave meat alone for at least 3-5 minutes per side. Do not keep flipping it!)
Remove meat from dutch oven and place on a plate.
Pour beef broth in pot and scrape up bits from the bottom.
Add herbs, garlic, and then roast. Bring to simmer
Cover, and let simmer 2 hours.
Add carrots, cover, and simmer 20-30 minutes, or until carrots are fork tender.
Place roast on warmed serving platter. Spoon some of the juices over the roast and tent.
With slotted spoon, move carrots to warmed serving bowl, and cover.
Skim off fat from remaining liquid. Adjust salt and pepper.
Add 2 T. instant flour and whisk in.
Let liquid come to a simmer. If thicker gravy is desired, add more flour.
Goes great with my mashed potatoes!
