Roast in a Cast Iron Dutch Oven

1. Preheat oven to 275. Heat your cast iron dutch oven over medium high heat. Add 3 tbs olive oil and let it get really hot. Salt and pepper the chuck roast on both sides. Cut the onion in large pieces and brown in dutch oven, and then remove Thoroughly wash carrots, chop and add to dutch oven and toss them around until slightly brown, about a minute or so. Remove the carrots and allow pot to become hot again.  Add the roast to the pot and sear 1 minute per side and then remove to plate. Turn heat to high and deglaze the pot adding one cup of the beef broth. Add Meat back to pot, followed by carrots and onions. Pour beef broth into pot to cover the meat half way.  Cover pot and roast for 3-5 hours depending on the size of your roast.