Pot Roast

Preheat the oven to 275ºF.

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and heat until very hot:

Prepare the other ingredients while it heats.

Generously salt on both sides:

Kosher salt adheres more readily to the meat.

Cut a couple of onions in half from root to tip:

Cut off the tops and bottoms and peel off the papery skin.

When the pot is very hot, place the onions in the oil. Brown both sides, about a minute per side. Remove to a plate.

Wash the carrots thoroughly, but do not peel them:

Cut them roughly into 2-inch slices.

Add the carrots to the same very hot pot. Toss until slightly brown, about a minute. The point is to start color on the outside, not to cook them.

Remove the carrots and let the pot get very hot again. Add another tablespoon of oil.

Place the meat in the pot and sear about a minute per side. Remove to a plate.

With the burner on high, deglaze with 1 cup of the beef stock, whisking constantly:

This loosens the burned, flavorful bits from the bottom of the pot.

When most of the bits are loosened, return the meat to the pot.

Add the carrots and onions. Pour in enough beef stock to cover the meat halfway.

Add the fresh rosemary and thyme sprigs:

Tuck them into the juice to spread their flavor through the pot.

Cover and roast for 3 to 5 hours, depending on the size of the roast. For a 3-pound roast, allow 3 to 3 1/2 hours. For a 5-pound roast, allow for a 4- to 5-hour cooking time. Do not disturb the roast while it cooks.

Check for doneness. A fork should go in easily, and the meat should be very tender. Remove to a cutting board and slice against the grain.