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Ingredients

• 1 4-pound  chuck eye roast or other chuck roast, tied
•   Kosher salt and freshly ground pepper
•   All-purpose flour, for dusting
• 2 tablespoons  extra-virgin olive oil
• 4   large ancho chiles, stemmed and seeded
• 1   large onion, coarsely chopped
• 3   garlic cloves
• 4 cups  beef stock or low-sodium broth
• 6   thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
• 1 1/2 pounds  Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 1/2 teaspoons  cornstarch mixed with 2 tablespoons water

Description

Preheat The Oven To 300 Degrees. Season The Roast With Salt And Pepper And Dust With Flour. In A Medium, Enameled Cast-iron Pot, Heat 2 Tablespoons Of Olive Oil. Add The Roast; Cook Over Moderate Heat, Turning, Until Browned All Over, 20 Minutes. Transfer

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