Pot Roast Recipe | Wolf Gourmet

Ingredients

• 1 beef chuck roast 2.5-3 pound
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 cloves garlic chopped
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1½ cups beef stock divided
• ½ teaspoon freshly ground black pepper
• ½ pound small potatoes (Yukon gold or baby red) quartered
• ½ pound carrots peeled and cut into 2-inch slices
• 2 stalks celery cut into 2-inch slices
• 1 small yellow onion quartered