1. Prepare the Dutch Oven Table:

• Set up the Dutch Oven Table on a heat-resistant surface. Its sturdy legs can support up to 100Kg (220lbs).
• Attach the tall windbreak to conserve charcoal and heat.
• Use the practical hangers on the front and side to keep your grilling tools handy.

2. Light the Charcoal: Start by lighting a chimney starter full of briquettes until they turn gray and hot.

3. Season the Chuck Roast: Season the chuck roast generously with Kosher salt and freshly cracked black pepper.

4. Prepare the Ingredients:

• Quarter the onions.
• Peel and wash the carrots and potatoes.
• Create a bundle of fresh thyme and rosemary.
• Have red wine and beef stock ready for deglazing and flavor.

5. Brown the Chuck Roast:

• Place a layer of briquettes on the Dutch Oven Table and set the Dutch oven on top.
• Add oil and butter to the Dutch oven and wait for them to sizzle.
• Brown the chuck roast on all sides, then remove it from the Dutch oven.

6. Cook the Onions : In the same Dutch oven, cook the onions until they become translucent.

7. Deglaze with Red Wine: Pour in the red wine and let it reduce in the Dutch oven.

8. Assemble the Pot Roast:

• Return the chuck roast to the Dutch oven.
• Add the prepared carrots, potatoes, herb bundle, and beef stock.
• Place the Dutch oven lid on top.

9. Maintain Even Heat: Add more briquettes on top of the Dutch oven to maintain even heat.

10. Slow Cook: Allow the pot roast to cook for just over three hours until the meat is tender and flavorful.

11. Reduce the Liquid:

• Remove the chuck roast, onions, potatoes, and carrots from the Dutch oven.
• Let the liquid in the Dutch oven reduce for about 15 minutes.

12. Serve: Serve the chuck roast with the vegetables and the delicious concentrated broth.