Combine the herbs & spices in a bowl. Cut roast into 3-4 inch pieces. Rub roast with spice mixture.
Optional - Smoke at 180-200 degrees using a smoke box or Bull Bison Charcoal Grill for 1-2 hours. Transfer the chuck roast and stock to a large Dutch oven or heavy-duty baking container. Cover tightly
Using indirect heat (outermost burners on low-medium and inner burners off) set your Bull Grill to approximately 275°F, braise the roast for 4 to 6 hours, or until meat is very tender. During the last 2 hours of cooking add your potatoes and add your carrots during the last hour of cooking. Remove from grill and serve pot roast with potatoes, carrots, and au jus.