This is a great meal for a cold Fall day. Serve it over mashed potatoes and you have perfect comfort food. And it is so simple to make.
Coat a 4 pound chuck roast with lots of salt and pepper and flour. Place it in a hot deep pan with a bit of oil.
Brown it on both sides until it has a crisp skin.
Remove it from the pan and set it aside.
Saute 1 large diced onion, 4 cloves of garlic and several sliced large carrots in the remaining oil for a few minutes.
Return the roast to the pan and add a stalk of rosemary, 1 bay leaf and several sprigs of thyme. Add 4 cups of beef stock and a few tablespoons of beef demi glace. Cover and braise in a 275 degree oven for 3 hours. Remove the roast and strain the solids from the liquid. Discard the solids. Return the liquid and the roast to the pan. Add some peeled carrots, celery and pearl onions. Cover and cook for an additional hour until the vegetables are tender.