Slow Cook Pot Roast in the Oven

Preheat the oven to 300° and heat a large cast iron skillet over medium-high heat on the stovetop with the olive oil.

Season the chuck roast on both sides with the kosher salt and black pepper and sear in the hot skillet for 2-3 minutes on each side, until browned.

Remove the pan from the heat and add the baby potatoes, baby carrots, and chopped onions around the roast.

Sprinkle the packet of dry onion soup mix over the top of the beef and pour the beef stock over the vegetables.

Cover the skillet tightly with foil and cook in the preheated oven for 3 - 4 hours until the internal temperature reads 195°F to 210°F.

Let the meat rest, covered lightly with foil for 10-20 minutes before slicing.

Heat the butter (or fat from drippings) in a small saucepan over medium heat until it melts and stops foaming.

Sprinkle the flour over the top and whisk and cook for 1-2 minutes until light brown.

Slowly pour in the drippings, while whisking continuously, until they are completely incorporated.

Lower the heat and simmer the gravy for 2-3 minutes until thickened. Taste the gravy for seasoning and adjust, if necessary.