Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and sliced
8 whole carrots, unpeeled, cut into 2-inch pieces
1 8 oz bottle Elda’s Kitchen Kentucky Bourbon Cooking and Grilling Sauce
3 cups beef broth
2 garlic cloves


Preheat the oven to 275 degrees F.

Salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the onions and garlic to the pot and brown them.

Toss carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Remove the carrots and onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown on all sides. Remove the roast.

Now add in the broth to deglaze the pot, scraping the bottom. Place the roast back into the pot and add enough beef stock to cover the meat about 1/2 way.

Add in the onions and the carrots and the garlic.

Put the lid on, then roast for 3 to 4 hours or until the roast is fork tender.