Cook’s Country is a PBS show in the US. It’s very similar to America’s Test Kitchen.
Anyway, this was great (WARNING: you have to start the day before to get the roast to rest with salt and pepper on it):
The sauce is great, too.
It recommends a 5 pound chuck roast. I got 6 pounds at Costco, but they had cut it into two chunks. That was not great, as I then had to combine everything into a single mass (two “roasts” side-by-side, tied together with twine), and I think parts came out drier than they would have been with one large roast.
The other thing I had to do was the following. We were leaving, so I put the roast into the oven around 12:40pm. I set the oven to turn on at 2pm, and I cooked at a lower temperature of 225F instead of 275F. We got home around 5:45pm, and the roast had hit 148. We were lucky and got home exactly when it was done.
This is a keeper for me.