Place in a cold oven. Trim fat from beef and rub with salt and pepper. Add to pot all above ingredients, plus 1 teaspoon salt and dash of pepper. Set the oven to 425°f. Next, place your seasoned roast in the cooker and pour a mixture of broth and worcestershire sauce over it. Pour chicken broth on the side. Upon removal from the oven, do not place the hot clay pot on a cool surface. Not only will you lose the moisture within the pot, but the sudden change in temperature can break the pot. Sprinkle the meat with salt and black pepper to taste. Place clay cooker in cold oven and then cook for three hours at 350 degrees.
Place clay cooker in cold oven and then cook for three hours at 350 degrees. Place beef in pot and insert meat thermometer. Simmer the pot roast on the stove. Pour cooking liquid in sauce pan. Use protection, such as oven mits, for your hands when removing the clay pot from the oven as it will be very hot. Next, place your seasoned roast in the cooker and pour a mixture of broth and worcestershire sauce over it. For medium beef, check after 1 hour. Set temperature to 480 degrees. Use a trivet or other material to hold. Place covered pot in cold oven. Place chuck roast in pot.
