4 carrots, peeled and cut into 1-2" pieces
2 stalks celery, cut into 1-2" pieces
1 onion, peeled and quartered
1/2 tsp. dried rosemary
1/2 tsp. dried parsley
2 lbs. chuck roast
3-4 C. beef broth
salt and pepper
3 T. olive oil

4 carrots, peeled and cut into 1-2" pieces 2 stalks celery, cut into 1-2" pieces 1 onion, peeled and quartered 1/2 tsp dried rosemary 1/2 tsp dried parsley 2 lbs. chuck roast 3 -4 C. beef broth 3 T. olive oil

Add 2 T. olive oil to your dutch oven and heat over med. high heat. Add in the onions, carrots and celery and cook, stirring until they begin to get a little brown in color (you might need to open a window, this can get a little smoky). Remove the veggies to a plate. Season the roast with salt and pepper on both sides. Add in another T. of olive oil and sear the roast on both sides until good and brown (about 5 min. per side). Add the veggies back into the pot and then add enough beef broth to cover the roast about 3/4 of the way. Add in the rosemary and parsley and cover. Put in a 275 degree oven for 3 hours.

For the gravy:

Broth from roast
2 T. butter
2 T. flour

Heat the butter over high heat, whisk in the flour till well combined. Ladle in some of the broth (about 4 ladles of broth) and whisk. As it begins to thicken add more broth if necessary.