Sunday Pot Roast with Potatoes and Carrots

• 2 Tablespoons Olive Oil
• 5 pounds Chuck Roast
• 2 whole Medium Onions, Sliced 1/4 Inch Thick
• 4 Tablespoons McCormick Grill Mate Steak Seasoning
• 10 whole Carrots, Peeled And Cut 2 Inch Long
• 10 whole Medium Potatoes, Cut In Half Crosswise
• Salt And Pepper, to taste

1. Preheat oven 350 F. On high heat, heat olive oil in a large Dutch oven, or an iron skillet until hot, but not smoking.
2. Salt and pepper each side of the roast and place in the hot oil.
3. Sear until a dark crust forms on the bottom side of the roast.
4. Turn the roast over and sear the other side.
5. Arrange sliced onions on top of the roast.
6. Sprinkle with Grill Mate Steak Seasoning over the onions.
7. Add enough water to come up to just the top of the roast.
8. Cover the pot tightly with heavy foil.
9. Bake for three to four hours.
10. An hour before the roast is done add the potatoes and carrots.
11. Lightly cover the pot with the foil and bake for one hour or until the vegetables are done.

olive oil, roast, onions, grill, carrots, potatoes, salt

Taken from tastykitchen.com/recipes/main-courses/sunday-pot-roast-with-potatoes-and-carrots/ (may not work)