Place the chuck roast over the vegetables. Turn off the heat under the dutch oven and place the chuck roast back inside, resting it over the vegetables. If you don’t have a dutch oven, place the vegetables and chuck roast into a inch . cm deep roasting pan. For best results, use stainless steel, though a nonstick roasting pan works well..Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Throw the carrots into the same very pot and toss them around a bit until slightly browned, about a minute or so..In a large pot over medium high heat, melt theer and brown the roast on all sides. Place in a quart c.erole dish with lid. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine pour over roast. Cover and bake in preheated oven for hours or until desired doneness..This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted I used the chuck roast and .