Season both sides of the meat well with salt and pepper. I recommend seasoning the meat and letting it sit for 30 minutes to an hour before browning. [note 1]
1 to 2 teaspoon kosher salt, 1 teaspoon black pepper
Add the butter and the oil to the dutch oven and brown both sides of the roast over med-high heat. You want a deep brown crust on the roast to maximize flavor. [note 2]
2 tablespoons butter, 2 tablespoons oil
Remove the chuck roast from the dutch oven and set it aside on a plate.
Sauté The Onions & Vegetables
Reduce the heat to medium, and then add the onion, celery, and carrots to the dutch oven. The vegetables will release water as they cook. Sauté the vegetables until the onions are translucent and slightly caramelized. Stir the vegetables often as they are cooking. You want to use the liquid to help scrape off the browned bits from the dutch oven. Add in the garlic and cook for a few more minutes.
1 large onion, 4 cloves garlic, 1 carrot, 1 stalk of celery, 2 tbsp tomato paste
When the vegetables are soft and fragrant, add in the tomato paste. Allow the tomato paste to cook for 3 to 5 minutes.
Cook The Roast In The Oven
Add the wine to the pan and deglaze the pot to incorporate all of the brown bits into the sauce. Add the roast back to the oven and then add the beef broth and the herbs.
2 cups beef stock, 2 cups dry red wine, 2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves
Cover the roast and place it into the oven. Roast for 3 hours.
Add the remaining vegetables to the pot and cook for another 45 minutes to 1 hour. until the vegetables are fork-tender.
Using a slotted spoon remove the vegetables to a large platter for serving. Cover with foil and set them aside.
Transfer the roast to a cutting board and tent it with aluminium foil.
Making Pot Roast Gravy
Strain the cooking liquid into a large bowl. Set aside to use in the gravy. [note 3]
3 tablespoons strained beef cooking liquid
Make a roux: Add the butter and the flour to a saucepan. Whisk the butter and the flour together to make a loose paste. Allow the roux to turn a light brown color.
Start adding the cooking liquid to the roux. Add a small amount of liquid at first and whisk it well to form a thick paste. Continue adding the cooking liquid a little bit at a time, making sure to whisk it in thoroughly after each addition.
RECIPE TIPS
Many recipes call for dusting the roast with flour before browning. Adding flour to the roast will thicken the sauce as the roast is cooking in the oven. If you do not plan on making pot roast gravy, this is a great way to add body to the beef cooking liquid. You would coat the outside of the chuck roast with 3 to 4 tablespoons of flour before browning.
Choosing oil. I recommend using an oil with a high smoke point, such as bacon fat, avocado oil, or walnut oil. Save the olive oil for your salad.
If you are gluten intolerant, you can still make an excellent sauce for the pot roast by removing the herbs from the cooking liquid and then pureeing the cooking liquid along with the vegetables in a high-speed blender. You can strain the puree through a sieve if desired. Adjust the seasoning to your taste. Whisking in a few tablespoons of butter to the strained sauce will give it a little bit more body.