Instructions

1. Preheat the oven to 325°F.
2. In a large cast-iron skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Add the garlic and sauté lightly until it just begins to become fragrant.
3. Season the chuck roast generously with kosher salt and freshly ground black pepper. Add the roast to the hot pan and sear it until deeply browned on all sides. Remove the roast briefly from the pan.
4. Return the roast to the Dutch oven and scatter the onion, carrots and fresh thyme around it. Cover tightly with the lid and transfer to the oven.
5. Roast covered for approximately 2½ hours.
6. Remove the Dutch oven and add the quartered potatoes around the roast, rolling them in the pan drippings to coat.
7. Cover and return to the oven for another 45 minutes to 1 hour, or until the potatoes are tender and the roast pulls apart easily with a fork.
8. Transfer the roast and vegetables to a serving platter and allow the beef to rest while you make the gravy.

To Make the Gravy

Remove the roast and vegetables from the Dutch oven, leaving the drippings behind.

Using a wooden spoon, scrape any browned bits from the bottom of the pan. Place the pan over low heat and gradually stir 2 tablespoons flour into the drippings to create a roux.

Slowly add water, stirring continuously, until the gravy reaches your desired consistency. Add additional flour only if needed, remembering that adding flour after you’ve added the liquid can create lumps.

Add a small splash of Kitchen Bouquet, if desired, for deeper color and flavor. Taste and season with salt and pepper as needed.

Serve the warm gravy alongside the pot roast and vegetables.