Step 1

Preheat oven to 225°F (107°C).

Step 2

In a Dutch oven on high heat, add enough oil to cover the bottom. Pat your roast dry with a clean dish towel, season it all over with salt and pepper, and sear on all sides just to brown (~2 mins per side).

Step 3

Remove Dutch oven from heat, and take out the roast. Add carrots, onions and potatoes to the pot, then place the roast on top.

Step 4

Cover with chopped garlic, whole rosemary and thyme sprigs. Add beef bone broth, and cover with tight fitting lid.

Step 5

Place in the oven for 2.5 to 6 hours, depending on how falling-apart tender you want your roast. Alternatively, you can use a slow-cooker, set it up in the morning before work, and it will be amazing by dinner time.

Step 6

Remove vegetables & roast, and cover in foil to rest. Place the Dutch oven on the stovetop to bring the remaining liquid to a simmer. Reduce until thickened, remove from heat, and whisk in 2 tablespoons butter.

Step 7

The roast can be presented on a platter surrounded by the cooked vegetables, all topped with gravy. Enjoy!