You can make this in under 90 min.
Salt, Pepper, Rosemary, Parsley, Thyme, Sage, other random spices.
Sweat the Carrots, Onion, and Garlic
In a large, wide based pot.
When the onions start to become translucent,
Remove them from the pot and set aside.
Crank up the heat on your stove. Really High.
Ad your chuck roast to the empty pot.
When one side is nicely browned, flip it and brown the other.
You want to sear the meat, to seal in the juices.
When both sides are browned,
Add the veggies back in.
Then cover with Chicken Stock.
Bring the stock to a boil, then let it simmer for about 30 minutes.
After your 30 minutes, move it to a 400 degree oven for about an 45minutes.
Remove from oven, and Serve.
Along with steamed Cauliflower.