Ingredients
1 Tbsp vegetable oil
3 ½ lbs beef chuck pot roast
2 tsp salt
1 tsp ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 tsp dried rosemary
Directions
Preheat the oven to 275°.
Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
Stir carrots, celery, and onion into the pot, then cook and stir until vegetables start to release their juices, about 3 minutes. Loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid and transfer to the center of the oven.
Roast in the oven until the chuck roast is tender, about 2½ to 3 hours. Season vegetables with additional salt and black pepper, if desired. Serve over a bed of mashed potatoes.