Recipe by My Sweet Mom, Cathy Potts
2 lb boneless beef chuck roast
2 tsp EVOO
S+P, to taste
10 large carrots, halved
2 yellow onion, sliced
Add to the dutch oven roughly 3-in of water, beef bone broth, or red wine
Preheat oven to 325ºF.
Heat a medium skillet (or dutch oven) over medium heat. Add 2 tsp of EVOO to pan. Wait for the oil to shimmer, and then add the roast to the skillet. Sear all sides of the roast for 1 minute or so until it is browned.
In a dutch oven, add the seared beef roast and arrange the vegetables around it. Pour in 3-inches of broth/wine/water.
Roast for 4-6 hours. Serve with Cauliflower Mashed Potatoes & dig in!