Preheat oven to 275 degrees Fahrenheit.
Dry the chuck roast with a paper towel. On a plate combine a flour, a generous amount of salt, and black pepper. Stir well. Dredge the chuck roast on all sides into the flour mixture.
1/3 cup all-purpose flour, 4 pounds chuck roast, boneless and fat trimmed, salt and pepper to taste
In a deep dutch oven, melt together the butter and olive oil on high heat (but not smoking). Sear all sides of the chuck roast until browned, approximately 3-4 minutes per side. Transfer the beef to a plate.
1 Tablespoon unsalted butter, 2 Tablespoons olive oil
Reduce heat to medium-high. Add the broth, tomato sauce, seasonings and herbs. Mix well, making sure to scrape the bottom of the pot to loosen up any brwon bits.
3 cups low sodium beef broth, 1/4 cup tomato sauce, 4 cloves peeled garlic, 2 teaspoons paprika, 1 teaspoon mustard powder, 1 sprig fresh thyme, 1 sprig fresh rosemary
Add in the seared beef, carrots, and onions. Cover, and bake in the oven for a minimum of 2 hours or until the beef is fork tender and reaches an internal temperature of 145 degrees Fahrenheit.
4 large chopped carrots, 1 large onion, chopped
Remove from the oven, and add chopped potatoes. Cover and cook for an additional 45 minutes or until potatoes are fork tender.
1 pound Yukon Gold potatoes, cubed