1 ½ teaspoons salt
½ teaspoon pepper
1-(3 pound) chuck roast, trimmed (boneless or bone-in, if you prefer)
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 small yellow onions, quartered
3 cups beef broth
1 tablespoon Worcestershire
2 bay leaves
3 thyme sprigs
6 carrots, peeled and halved
6 Yukon gold potatoes, peeled and quartered into wedges
Preheat oven to 350° F.
Remove the roast from the fridge. While it is still cold, trim any excess fat from the sides of the cut. In a small bowl, combine the salt and pepper. Season each side of the roast liberally with it. Allow it to sit out for 15 minutes on the counter.
Next, sprinkle 1 tablespoon of flour over each side of the roast, patting it into the top, bottom, and sides.
In a large Dutch oven, heat the olive oil over medium high heat. When the oil and pan are hot, add the roast and sear it well on all sides; approximately 3 minutes for the top and bottom and a minute or so for the sides.
Remove the roast to a plate. Set aside. Add the beef broth a little at a time, scraping up any browned bits from the bottom of the pan. Add the Worcestershire. Bring to a boil. Reduce to a simmer and cook for 2 minutes, whisking occasionally. Remove from heat. Add the onion, bay leaves, and thyme to the pan. Add the roast on top. Cover with the lid and put into the oven at 350° F for 1 ½ hours.
Add the carrots and potatoes. Cook for another hour or until the vegetables are tender (not mushy) and the roast pulls apart easily.
Remove the roast to a plate and shred it. Serve with potatoes, carrots, onion, and a bit of the cooking liquid as gravy.