First preheat the oven to 325 degrees.

While the oven is preheating you will need to sear that chuck. So take that wonderful CWE spice and liberally coat both sides unless you only intend to eat one side then you just need to coat the one side :). 

After you’ve coated both sides it’s time to get the Dutch oven ready for chuck so now is the time to put the butter and olive oil into the Dutch oven and place onto a medium to low heat stove. 

Again unless your only eating one side then for godsake sear both sides for about 1-3 minutes per side. The classic Dutch oven is thin and can burn food and ingredients easily so don’t leave meat unattended. Sear quickly and move on.

Once complete have a large plate waiting the arrival of chuck.

Gently lay the seared chuck on the waiting plate and then chop up the onion I told you about in the ingredients section and sauté them in that beautiful meat juiced Dutch oven for about 2-3 minutes. When that’s done add the beef broth and scrape all the flavor bits that have been left behind so graciously by chuck. 

After you have introduced the beef broth to the onions gently reintroduce the chuck roast back to the party which is now is a lovely warm spa of beef broth and onions, add the potato’s and the carrots and the fresh thyme and rosemary and also 3 bay leaves.

Ok now the easy part. Let the party come to a slow boil on the stove and then gently with oven mits move this whole party to the preheated oven for 4 hours. Don’t open the oven. They need their privacy to do what they need to do to make you happy later. 

Ok so it’s later ….4 hours later…..take out the chuck roast only and put on a large plate…with a couple forks gently tear that meat apart should just come apart…then add it all back to the meat juice spa where the potatoes and carrots have been patiently waiting to greet the shredded chuck. Now guess what? It’s done and ready to serve.