Step 1

Preheat oven to 425°F.

Step 2

Pat the meat dry with paper towels. Generously season the chuck roast on all sides with about 1 tablespoon of the kosher salt and 1 to 1 1/2 teaspoons of freshly ground black pepper. Lightly dredge the meat in the flour, shaking off any excess.

Step 3

Heat a large dutch oven over medium-high heat. Add 2 tablespoons of olive oil.

Step 4

Place the seasoned chuck roast in the hot oil and let it sear without moving for 3-5 minutes until browned on one side. Use tongs to carefully flip the meat to sear on the other side for another 3-5 minutes. Sear edges and ends of the roast as well. Remove the meat to a plate and set aside.

Step 5

Add remaining 2 tablespoons of olive oil to the pan. Add onions and cook for 5-6 minutes until tender. Remove to a plate. Add the carrots and garlic. Toss them around for 1-2 minutes until lightly browned. Add tomato paste and season with the remaining salt and pepper. Stir until the tomato paste is evenly dispersed among the vegetables. Remove to the plate with the onions.

Step 6

Add 1 cup of liquid (either red wine or beef broth) to the dutch oven and use a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze.

Step 7

Return the roast to the pan and add the remaining beef broth. Add the onions, carrots, and herbs, then cover with the lid and transfer to the oven. Cook for 30 minutes then reduce the heat to 300°F and cook for 3 hours for a 3-pound roast or 4 hours for a 4-5 pound roast until the meat is fork tender. Add the potatoes during the last hour of cooking. The meat is done when it can be pulled apart with a fork.