• Preheat oven to 325.

Sear the pot roast

• Heat a large cast iron pot over medium high heat on the stove. Season the chuck roast on all sides with the steak seasoning. Add 2 tbsp olive oil then sear the top and bottom sides until they develop a decent crust. Remove the roast from the pot and set aside.

Cook the vegetables

• In the same pot, add another tbsp of olive oil to the fond that remains. Add all of the vegetables (including the bay leaf and rosemary) except the carrots and potatoes. Sauté, stirring frequently, until the onions become translucent.
• Add the pot roast back into the pot on top of the vegetables (pouring in any juices that may have escaped during resting), and add the carrots and potatoes as well.
• Add the bone broth, cover and bring to a simmer.

Cook the pot roast

• Once the pot comes to a simmer, turn off the stove and transfer the pot to your preheated oven. Roast, with the lid on, for 3 hours.

Final prep and serve

• Once the roast has finished, carefully remove the roast, potatoes and carrots and set aside. Remove and discard the rosemary and bay leaf. Using an immersion blender, blend the cooking liquid until it forms a smooth, velvety soup (think tomato soup texture). Taste and adjust seasoning if needed.
• Serve the soup in a large, shallow bowl, with a portion of pot roast, 6-7 pieces of carrot, and 2-4 potatoes. Garnish with Italian parsley if desired. Enjoy warm.