Prep Time: 40 min
Cook Time: 3 1/2 hours
5 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 (4-pound) boneless chuck roast
1 tablespoon olive oil
2 small white onions, cut into thick slices
3 red peppers, quartered and seeded
2 poblano peppers, quartered and seeded
4 medium garlic cloves, coarsely chopped
1 cup carrot juice
1 cup beef broth
4 fresh thyme sprigs
Heat the oven to 325°F and arrange a rack in the lower third. In a small bowl, combine salt, paprika, & pepper. Evenly rub spice mix on all sides of the roast and set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides. Remove to a plate.
Add vegetables to the pot, season with salt, and cook until just softened, about 5 minutes. Pour juice and beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.