Cipollini Onion And Fennel Pot Roast

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1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 (5-pound) boneless beef chuck roast

1/4 cup extra-virgin olive oil

3/4 pound (about 2 cups) cipollini, boiler, or pearl onions, peeled

3 medium carrots, peeled and chopped into 3/4-inch pieces

2 medium fennel bulbs, sliced into 1/2-inch pieces

Kosher salt and freshly ground black pepper

6 cloves garlic, crushed

1 cup dry sherry

4 cups low-sodium beef broth, plus extra, as needed

2 dried bay leaves

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