Pot Roast | Sub-Zero & Wolf Philippines

Ingredients

• 3 pound beef chuck roast
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 cloves garlic, chopped
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2½ cups beef stock, divided into 2 cups and ½ cup
• 1 teaspoon freshly ground black pepper
• 1 pound small potatoes (Yukon gold or baby red, quartered)
• 1 pound carrots, peeled and cut into 2-inch slices
• 4 stalks celery cut into 2-inch slices
• 2 medium yellow onions, quartered