Simple Pot Roast

Recipe by My Sweet Mom, Cathy Potts

Serves Three-Five

The Ingredients

• 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

The Instructions

• 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!