By: Florence Ryder

3 lbs. Chuck roast Salt & pepper
4 tbsp. Olive oil garlic powder
Onion powder Onions
Potatoes Carrots
2 cups Beef broth 2 tbsp. flour

Season Chuck roast with salt, pepper, onion and garlic powder.  Add 4 tbsp. olive oil to dutch oven, brown chuck roast in olive oil on both sides.  Add 2 cups beef broth.  Cover.  Bake @400 degrees
2 ½ hours.  Add potatoes, onions and carrots, cover and bake another 25 minutes.  Remove beef and vegetables onto a serving platter.  Add 2 tbsp. flour to broth, wisk together and bring to a boil for 2 minutes till thickened pour over chuck roast with vegetables.