2 pound chuck roast
2 tablespoons olive oil
1 onion cut into quarters
4 potatoes, sliced into quarters
1 cup prechopped frozen carrots
1 tablespoon beef bullion paste
1 cup water
1 cup red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
lavender salt and pepper 
Set your oven to 275. Pat your roast dry with a paper towel on all sides. Salt and pepper it down real well. Heat your oil in your dutch oven on medium high heat. Place your roast in the pot and sear it on all sides until its nice and crusty brown all over. You may have to hold it in place to get the thinner sides golden. Remove the roast to a plate and set aside. Then add your wine and deglaze your dutch oven. Mix your bullion paste with hot water and add that to your wine. Add your roast back into the pot and place your potatoes, carrots, and onions all around it. Sprinkle your herbs atop your roast and into the liquid. Cover your pot and place it in the oven for about 3 hours until the meat is soft enough it falls apart when you jab at it with a fork.