Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Season all sides of the chuck roast generously with salt and pepper. It's a large piece of meat, so it can handle 2 tablespoons of salt.

Step 3

In a large dutch oven or oven-safe braiser pot on your range over medium-high heat, add your high heat oil and wait until the oil is shimmering hot (that means it looks like it's doing a little shimmy in the pot, it's moving a little) then add the seasoned chuck roast.

Step 4

Sear the chuck roast on each side until it gets a deep brown crust, about 3 minutes per side. Remove the chuck roast from the pan and set it aside onto a plate.

Step 5

Turn the temperature down to medium, then add the chopped carrots and sliced celery and onions to the pot. Sauté the vegetables for five minutes, stirring with a wooden spoon, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.

Step 6

Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don't have a lid).

Step 7

Cook pot roast for three to four hours, checking at three hours for fork-tenderness. Once fork tender, take the roast out of the oven.

Step 8

Let the pot roast rest for 10 minutes before serving. Serve with vegetables and pan drippings or pan dripping gravy.