Ingredients

• 5 lbs Certified Angus Beef Chuck Roast
• 1 lb Rainbow Carrots, pelled and cut into 1" to 2" pieces
• 1 lb Red Potatoes, cut into 1" quarters
• 1 pack Maui Herbs, Poultry Medley
• 4 cups Beef Broth
• 3 tablespoons Kosher Salt
• 1 tablespoon Black Pepper
• 1 ounce Oil

Directions

1. Pat chuck roast dry with a paper towel and season on all sides with salt and pepper. Cover and let sit for 2-3 hours in the refrigerator.
2. Preheat oven to 325F.
3. In a Dutch oven or large heavy-duty oven-safe pot, add oil and heat over high. Sear roast on all sides until golden brown - about 3 minutes per side.
4. Remove roast from pot and lower heat to medium. Add herbs and saute until fragrant (about 2 minutes).
5. Add chuck roast back into the pot with carrots and beef stock. Bring to a simmer, then cover with foil or oven-safe lid and place into oven. Roast for 3 1/2 to 4 hours, or until fork-tender.
6. Remove from oven and take out any leftover herb stems and serve.