Preheat oven to 300 degrees. Salt and pepper your chuck roast on both sides. Heat olive oil in a large pot or Dutch oven over medium-high heat.

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices; add to the hot pan and brown the sides. Remove the onions to a plate.

Cook the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add more olive oil to the pan; sear the meat for  1-2 minutes on all sides until browned on all sides. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom.

Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, carrots, and orange halves, as well as fresh rosemary and thyme.

Place the lid on the pan; roast for 3-4 hours until meat is tender. For a 4 to 5-pound roast, plan on 4 hours.

Remove the herb sprigs and orange halves; serve with your favorite side (potatoes, rice, etc.)

Save the leftovers for soup!

On medium heat, add lefover chopped pot roast, carrots, onions, and broth to a large pot; stir well.

Increase the heat and bring the soup to a boil, adding in the broth, farro, thyme and whole bay leaf.

Turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer.

Salt and pepper to taste, then add tomatoes and simmer for another hour. Remove bay leaves; serve!