Ingredients

• 3-4 pound chuck roast
• 5 carrots
• 5 celery stalks
• 1 onion- sliced
• Fresh thyme
• Mushrooms
• Chicken Stock
• 2 tablespoons olive oil
• salt

Instructions

1. Dry the chuck roast in paper towels until completely dry
2. Sprinkle salt all over the roast
3. Heat olive oil in the dutch oven
4. Sear the meat on all sides until there are dark brown areas
5. Remove the meat and place on the plate
6. Sautee the carrots, celery and onions in the dutch oven, add more olive oil if needed, add salt.
7. After the onions are translucent remove veggies from the dutch oven.
8. Add 2 more tablespoons of olive oil and add the sliced mushrooms. Sautee the mushrooms until cooked. Remove from the dutch oven.
9. Place all of the carrots, celery, and onion in the dutch oven, place the meat on top of them. Add chicken stock until it rises half way up the roast.
10. Put some string around fresh thyme and put the bundle in the dutch oven.
11. Preheat oven to 275 degrees- cook for 1 hour for 1 pound of meat. For example if 3 pounds then 3 hours, if 4 pounds then 4 hours.