Beef Chuck Roast (can also use Cross Rib Roast, Rump Roast, or Brisket)
1 tablespoon oil or fat (ghee, coconut oil, tallow)
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary
-Preheat the oven to 275° F (135° C).
-Add oil or fat into a large, oven-safe pot over medium-high heat, and add the roast into the pot. Season the roast with salt and black pepper. Brown the meat on both sides and transfer to a plate.
-Stir carrots, celery, and onion into the pot and cook them in the roast juices. Occasionally stir until vegetables start to soften, 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. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
-Roast in the preheated oven until the chuck roast is tender, about 4 to 5 hours.
-Season vegetables with additional salt and black pepper, if desired.