This is as the title says classic, and rich, delicious, and perfect for Yom Tov. Make it a few days ahead of time, it gets better and better.
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast or pot roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Preheat the oven to 275 degrees F.
Generously salt and pepper the 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 hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, add red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add beef stock to cover the meat halfway.
Return the onions, carrots and fresh herbs to liquid.
Cover, then roast for 3 hours for a 3-pound roast and 4 hours for 4 to 5-pound roast.