Season the cubed chuck roast pieces with salt and pepper. Allow to sit and tenderize while melting the butter and cooking the veggies.
In a large soup pot, melt the butter over medium to high heat. Add in the chopped veggies (carrots, celery, and onion). Sauté the veggies until the onions are translucent (5-7 minutes). Add in the potatoes and cook for another 2 minutes. Remove the veggies from the pot. Set to the side.
In the same pot, add the cubed roast. Brown the outside of the meat (4-5 minutes). Remove the meat from the pot and set to the side with the veggies.
Add 1 cup of broth to the stock pot, still on medium to high heat, scrape the bottom of the pot loosening any little pieces.
Add the meat and veggies back to the pot, remaining broth, barley, bay leaf, and rosemary and thyme sprigs. Make sure the rosemary and thyme are immersed in the broth. Bring to a boil. Once at a boil, turn off the heat and transfer the pot to the oven, covered.
The stew will cook in the oven for 2 hours at 250F.
Remove from the oven. Remove the stems from the rosemary and thyme.