Beef chuck roast
3-4 medium potatoes sliced
4-5 carrots chopped
1 medium onion chopped
1-2 cloves of garlic minced
1/8 tsp of browning sauce (optional)
About 2 cups of vegetable or beef stock
Salt & pepper to taste
Preheat oven to 350. Salt and pepper onions & carrots and add to oven safe dish. Salt & pepper the roast and add to a piping hot pan, searing all sides for about a minute each side until you get a nice sear. Place in the oven safe dish. I like to put it on top of the veggies. Pour the browning sauce (optional) over the beef. Then add vegetable or beef stock to cover vegetables with liquid to cook. Cover dish and place in the oven for 90 minutes. After the first 90 minutes, remove from the oven, add the salt & peppered potatoes, recover and place back in the oven for an additional 90 minutes. Remove from oven and let roast rest for no less than 10 minutes before slicing in. It should be fork-tender! Enjoy!
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