Beef chuck roast is well suited to pot roasting, which breaks down its collagen and tenderizes the meat. The basics for cooking the roast are olive oil, salt, pepper and a Dutch oven or oven-safe pot. Celery, onions and carrots are good accompaniments, and softening them in butter adds flavor.
Preheat the oven to 275 degrees. Use 2 teaspoons of salt and 1 teaspoon of pepper to season a 3-pound chuck roast generously, rubbing the seasoning into the meat. If desired, add 1 1/2 teaspoons of parsley and 1/2 teaspoon of garlic powder, rubbing those in as well. Heat the Dutch oven over medium-high heat, add 1 to 2 tablespoons of olive oil, and brown the roast on all sides.
Remove the roast. Add 4 tablespoons of butter to the Dutch oven, and cook 1 cup of diced carrots, 1 cup of diced celery and 1 large diced onion for 5 minutes, stirring constantly. Put the roast back in, cover the Dutch oven, and transfer it to the oven. Cook for 2 1/2 hours or until fork tender. Remove the roast to a cutting board, and allow it to stand for 10 minutes before slicing.
Taste the vegetables, and season as desired. Serve them over the beef slices, and drizzle with pan juices. This recipe serves six and takes three to 3 1/2 hours of preparation and cooking time.