Beef Chuck Roast Pot Pie with Carrots and Rosemary

Chuck roast is already halfway to comfort food. This version gives it structure with carrots, rosemary, and a flaky lid, making it feel like a proper house recipe rather than a reheated braise hiding under pastry.

2 1/2 pounds chuck roast
4 carrots
1 onion
2 rosemary sprigs
2 tablespoons flour
2 1/2 cups stock
1 sheet puff pastry or pie dough
2 tablespoons butter
Kosher salt
Black pepper

Cut the roast into large chunks, season well, and brown it hard on two sides before setting it aside.
Cook the onion and carrots in the same pot until lightly softened, then add flour and stir for 1 minute.
Pour in the stock, return the beef and rosemary to the pot, cover, and braise at 325 degrees Fahrenheit until the meat is tender, about 2 hours.
Remove the rosemary, adjust the seasoning, and spoon the filling into a baking dish.
Top with pastry, vent it, and bake at 400 degrees Fahrenheit until the crust is deeply golden and the filling bubbles around the edges, 25 to 30 minutes.

Rest the pie for 15 minutes before serving so the filling thickens properly.