1 3-pound boneless chuck roast
1/2 to 1 teaspoon coarse Kosher salt (or regular grind)
1/2 to 1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon ground chipotle chile powder, optional
2 tablespoons olive or coconut oil
1/2 medium onion, diced
3 large carrots, cut in 1/2-inch slices
3 large cloves garlic, minced
1 small seeded and finely diced jalapeno pepper, optional
1 14.5-ounce can diced fire roasted tomatoes (including juice)
3 to 4 cups beef stock
2 tablespoons chopped flat leaf parsley
Preheat oven to 300 degrees F. Pat roast dry with paper towels and season both sides with salt, pepper and optional chipotle powder. In a 6 or 7-quart Dutch Oven (I used my LeCreuset), heat oil over medium heat until hot. Carefully place roast in pan and sear until brown, about 4 to 5 minutes per side; using a couple of large spatulas, flip roast over and brown remaining side. Remove roast to a platter. Add the onions and carrots and cook, stirring frequently, until lightly browned and caramelized; add garlic and optional jalapeno and cook an additional 3 to 4 minutes. Move veggies aside and make a well; return roast to pan. Dump can of diced tomatoes, including their juice, on top of roast and spread out. Pour enough stock around roast until a little over half way up the side of the roast. Cover with lid (or heavy duty foil) and roast in a 300 degree oven for 3 to 4 hours. Check roast for doneness after 3 hours by using two forks to pull meat apart in center of roast. If meat pulls apart easily, it's done; if not, return to oven for an additional 30 to 60 minutes.
*My roast was tender after 3 hours but I returned it to the oven and cooked an additional 30 minutes for a total of 3-1/2 hours for "fall apart tender". To reduce spiciness, eliminate or reduce the chipotle chile powder and the jalapeno.