The Perfect (Gluten-Free) Pot Roast

1 whole (4 To 5 Pounds) Chuck or Pot Roast
2 Tablespoons Olive Oil or Butter
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Beef Broth
2 - 3 cups Beef Stock Note: If you don't want to use beef broth and beef stock, stick with beef stock. You'll thank me for it later!
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Salt and pepper both sides of your pot or chuck roast.
Melt 2-3 Tbsp of butter in a large oven-safe pot or dutch oven over medium heat. If you're using olive oil, you can heat it up the same way!
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the butter/oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more butter or olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use the beef broth/stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. (if you don't have fresh, don't sweat it, use dry)
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Courtesy of The Pioneer Woman