Mom's Chuck Roast Pot Roast with Gravy

Steps

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1. 1
   Generously season the chuck roast on all sides with salt and pepper.
   ▶ ≈0:26
2. 2
   Sear the roast in a heavy-bottomed pot until browned on all sides, then remove and set aside.
   ▶ ≈0:36
3. 3
   In the same pot, sauté onion and garlic until fragrant.
   ▶ ≈0:43
4. 4
   Pour in beef stock, bring to a boil, then reduce to a simmer. Return the seared roast to the pot and tuck fresh thyme around the edges.
   ▶ ≈0:47
5. 5
   Cover and braise in a 325°F oven for about 1 hour 30 minutes.
   ▶ ≈0:51
6. 6
   Remove, add sliced carrots, and return to the oven for another 1.5 hours or until completely fork-tender.
   ▶ ≈1:01
7. 7
   Remove the roast and vegetables to a platter, cover with foil to keep warm, and strain the braising liquid.
   ▶ ≈1:05
8. 8
   Make a roux with butter and flour, whisk in the strained braising liquid, adjust consistency with more beef stock if needed, and season with salt.
   ▶ ≈1:10
9. 9
   Pour the gravy over the roast and carrots, and serve extra gravy on the side.
   ▶ ≈1:17