Preheat your oven to 300°F (150°C). In a shallow bowl, combine the flour, sea salt, and black pepper. Dredge the beef chuck roast in this mixture, coating all sides evenly. This step adds a flavorful crust to the beef and helps thicken the sauce later.

Heat canola or olive oil over medium-high heat in a large Dutch oven or stock pot. Add the flour-coated beef roast and brown it on all sides, turning as needed to get an even sear. Remove the browned roast from the pot and set aside for now.

If needed, add a bit more oil to the pot. Reduce heat to medium. Add the chopped onion and carrot pieces. Stir and cook for 3-4 minutes, until onions have softened and the vegetables start to brown slightly around the edges. Use a spatula to scrape up any browned bits from the bottom and mix them into the vegetables for extra flavor. Remove the pot from the heat.

Add the potato chunks to the pot with the vegetables. Place the browned beef roast (from Step 2) on top of the vegetables and potatoes. Pour in the beef broth and tuck in the rosemary sprig. Cover tightly with a lid.

Transfer the covered pot to the preheated oven. Cook for about 3 hours, or until the meat is fork-tender and falls apart easily. I like to check halfway through and gently stir the vegetables for even cooking, but this is optional for a rustic finish.

Remove the pot from the oven. Discard the rosemary sprig. Transfer the beef and vegetables to a serving platter, spooning some of the flavorful sauce on top. Garnish with fresh parsley if you like—it adds a nice brightness to the dish before serving.