By: Florence Ryder
|3 lbs. Chuck roast||Salt & pepper|
|4 tbsp. Olive oil||garlic powder|
|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.