Hearty meat and potato dishes will stick to your ribs, and the leftovers make a satisfying lunch!

1. In a large bowl, combine the chuck roast, salt, pepper, and flour until all the meat is evenly coated.

2. In a large pot, heat 2 tablespoons of the vegetable oil over medium-high heat until it shimmers. Add half of the beef to the pot and brown well on all sides. Remove from the pot and add the remaining vegetable oil. Brown the remaining meat, then add the first addition of meat back to the pot.

3. Add the beef stock and water to the pot and bring the mixture to a boil. Reduce the heat to medium-low and cook the meat, covered, for 40 minutes.

4. Add the potatoes and cook for 10 minutes, then add the carrots and cook for 10 additional minutes, or until the potatoes and carrots are tender. Strain the meat and vegetables from the cooking liquid to cool. Reserve the cooking liquid.

5. In a large skillet over medium heat, melt the butter until it foams. Add onion and cook until tender Add the garlic, rosemary, and thyme. Cook until fragrant, about 1 minute. Sprinkle the flour over the top of the mixture and cook until no raw flour remains.

6. Add 1 cup of the reserved cooking liquid to the onion mixture and cook, stirring constantly, until thick. Remove from heat and add the steak and vegetables.

7. Heat the oven to 425°F. Pour the meat mixture into a 2½-quart casserole dish. Top with the pastry crust, tucking the edges of the pastry into the pan, and cut 2 or 3 slits into the pastry to vent steam.

8. Bake for 20 minutes, then reduce the heat to 350°F and bake for an additional 30 to 40 minutes. Cool for 30 minutes before serving.