Celtic salt and freshly ground pepper
2 tablespoons oliv oil
1 boneless chuck roast (3-4 pounds), patted dry
4 carrots, peeled and cut into large chunks
2 medium onions, quartered
6 garlic cloves, peeled
1 can (28 ounces) diced tomatoes, with juices
1. Adjust oven rack to the middle position and preheat the oven to 325 degrees F. Season the roast all over with salt and pepper.
2. Heat the oil on a large (8 quart) Dutch oven over high heat until it begins to smoke. Brown the roast, undisturbed, for 7 minutes. Turn over with thongs and brown the other side for an additional 7 minutes. Turn off the heat.
3. Add the carrots, onions, garlic, and tomatoes. Cover and place in the oven. Cook for 3-4 hours. The finished roast should be very tender. Test with a fork. If the meat is tender and pulls apart easily, it is ready. If the meat seems tough when you test it, cook the roast longer.
4. Remove the roast from the Dutch oven and place on a cutting board. Reserve the cooking liquid and skim off any excess fat, if you want to. Allow the roast to stand for at least 5-10 minutes before slicing.
5. Place the sliced meat and the vegetables on a platter and spoon a little of the cooking liquid over the top. Serve with the cooking liquid alongside.
*Use leftovers to make Shepard's Pie, and or turn into breakfast hash.