Step 1

Preheat your oven to 325°F (165°C). Season the chuck roast generously with salt and pepper on all sides.

Step 2

Heat olive oil in a Dutch oven over medium-high heat on the stovetop. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove the roast from the Dutch oven and set it aside.

Step 3

In the same Dutch oven, add onions, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.

Step 4

Return the seared chuck roast to the Dutch oven, placing it on top of the sautéed vegetables. Sprinkle the thyme and rosemary over the roast and vegetables. Pour the beef stock into the Dutch oven.

Step 5

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.

Step 6

Once the roast is cooked, carefully remove the Dutch oven from the oven. Transfer the meat to a bowl or plate to rest. Use a slotted spoon to transfer the vegetables to another bowl, leaving the juices behind.

Step 7

Place the Dutch oven back on the stovetop over medium heat. Bring the cooking juices to a simmer. In a small bowl, mix cornstarch and water until smooth. Gradually whisk the cornstarch mixture into the simmering juices, stirring constantly until the gravy thickens, about 3-5 minutes. Season with additional salt and pepper to taste if needed.

Step 8

Shred the roast and add it back into the dutch oven with the gravy along with the vegetables. Gently mix everything together.

Step 9

Serve the pot roast immediately as is or with creamy mashed potatoes. Garnish with chopped fresh parsley if desired. Enjoy!