Like Mom used to make. Cooked slowly until the the meat and vegetables are juicy and tender.
1 teaspoon olive oil
3 pound boneless chuck roast
1 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
1 teaspoon crushed thyme
1 teaspoon crushed rosemary
3 cloves of garlic, finely chopped
1 12 ounce can of beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds of peeled potatoes cut into 1 x 1 inch pieces
Sprinkle chuck roast with salt and pepper. First brown the roast by cooking 5 minutes on each side in the pan. Remove the roast from the pan. Place olive oil in the pan along with the chopped onions. Saute the onions until tender (about 5 minutes).
Return the browned roast to the pan. Add the thyme, chopped garlic, beef broth, and bay leaf and bring to a simmer. Cover the pan and bake at 350° until the roast is tender (about 1 1/2 hours)
Next add carrots and potatoes to the pot roast and spices. Cover and bake an additional 1 hour or until vegetables are tender. Remove the bay leaf and discard. Serve the pot roast with vegetables and cooking sauce.