• Preheat the oven to 325°F
• Generously salt and pepper the roast. Use coarse sea salt and fresh ground pepper if you got it. If not, no worries; table salt and pepper are just fine.
• Heat the dutch oven on medium-high heat, then add the avocado oil.
• Once the oil is piping hot, place the chuck roast into the pot with a pair of tongs and sear for a minute on each side.
• Stir the seasonings into the beef broth and add the liquid right on top of the meat. Halfway up the meat will be plenty of liquid. If you have a little more, it will probably be fine, but no less, or you take the chance of drying out the meat.
• Position onions around the meat, then cover and bake for 2 hours.
• After baking for 2 hours, add in carrots and potatoes and cook for an additional hour.

Making the gravy

• Remove the roast and vegetables to a serving platter.
• Strain the liquid from the pot into a measuring glass or mason jar. (just make sure the liquid is not so hot that the glass shatters)
• Add the milk to the dutch oven on the stove and whisk in flour. Bring it to a light simmer, adding in the beef liquid a little at a time and whisking in.
• Add salt and pepper as needed to taste.
• Once it thickens to your desired consistency, remove it from heat and serve immediately.