Pot Roast

Adjust the oven rack to the lowest position and preheat the oven to Convection/Bake 325°F.

Season the roast on all sides with kosher salt and place on a large plate or platter. Add the olive oil to a large sauté pan over high heat. Add the roast and sear on all sides until evenly browned, 2-3 minutes per side. Remove the roast from the pan onto a plate. Reduce the heat to medium and add 1 cup of beef stock to the pan. Deglaze, scraping up the bits stuck to the bottom. A flat edged wooden spoon works best. Add the herbs, garlic and freshly ground pepper to the pan and stir to combine.

Place the roast in a baking pan and pour seasoned stock mixture over it. Cook in the oven, uncovered, for 1 hour. After 1 hour, flip the roast over, cover the pan with a lid or aluminum foil and cook for one additional hour. After the second hour, temporarily remove the roast to a plate. Raise the oven temperature to 375°F. Add the vegetables and potatoes to the pan. Nestle the roast into the vegetables. Pour the remaining ½ cup of stock over roast. Cover the pan with a lid or aluminum foil and return the pan to the oven. Cook until the potatoes and carrots are easily pierced by a fork, 45-55 minutes. Remove the roast from the oven and place it on a platter. Allow it to rest for 15 minutes before carving. Remove the vegetables with a slotted spoon and place on the platter with the roast.

Serve with au jus from the pan.